Cauliflower and Tomato Meringue
A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).
A historical recipe
The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The best vegetarian dishes I know, by Jeanne Jardine (1910). Digitised by Project Gutenberg, eBook #70164 (https://www.gutenberg.org/ebooks/70164). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- One small cauliflower, 2 tomatoes, 2 oz.
- butter, 1¹⁄₂ ozs.
- flour, 2 eggs, ¹⁄₂ pint milk, 1 dessertspoonful grated cheese, seasoning.
- Method.--Cook the cauliflower and divide it into little branches;
- remove the skin and seeds from the tomatoes and cut them up into small pieces.
- Melt the butter in a saucepan and stir in the flour;
- when a thick paste is formed add the milk, by degrees, stirring quickly all the time and continue the stirring until the mixture has boiled for a few minutes and is perfectly smooth and very thick.
- Remove the pan from the stove and add the cheese and salt, pepper, and a little nutmeg, then beat in separately the yolks of the eggs, and when they are well mixed, add the cauliflower and the tomatoes, turn the mixture into a buttered pie-dish and put it in a moderate oven for ten minutes.
- Add a pinch of salt to the whites of the eggs and whisk them to a very stiff froth;
- season with celery salt and pepper and spread quickly and neatly over the top of the cauliflower mixture, then replace the dish in the oven and continue the cooking until the white of egg is a pale fawn colour, when it will be ready to serve.
- This dish should be accompanied by potato rissoles.