vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Steamed Cauliflower
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Serve very hot on the lettuce leaves.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 231. The excerpt below is the record exactly as published.
Steamed Cauliflower. — See that the Cauliflower is thoroughly cleaned, washed, and drained. It must be free from all moisture. Pack good-sized lettuce leaves well round a stew- pan, setting them upright against the sides, and leaving room enough for the Cauliflower in the middle. Melt three ounces of butter in the stewpan. Cut the stalk of the Cauliflower flat, and set it upright in the centre of the pan, adding white pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.