Cauliflower Fritters

A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).

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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.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

A cooked cauliflower, butter, lemon-juice, seasoning, frying batter, watercress.
Method.--Melt a small quantity of butter, add a squeeze of lemon-juice and season it with celery salt, pepper, and a dust of curry powder;
divide the cauliflower (which should be thoroughly drained) into little branches;
dip these in the butter and put them aside until the butter has become hard.
Then dip them separately into a thick frying batter, and drop them into a saucepan containing an abundance of boiling fat;
directly the fritters are a golden brown remove them, and, after draining them on soft paper, dish them up and garnish with watercress, which has been lightly dressed with oil and vinegar.