vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Scrambled Cauliflowers
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 201. The excerpt below is the record exactly as published.
Scrambled Cauliflowers. — Trim off the leaves from one or two Cauliflowers, and boil them in slightly-salted water. Take them out when done, drain them, divide into branches or natural sections, put these into a frying-pan with a little butter, sprinkle them over with a little grated nutmeg, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.