Cauliflower in Batter
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
- A medium-sized cauliflower, butter, 2 tablespoonfuls flour, ¹⁄₂ pint milk, 1 egg, ¹⁄₂ teaspoonful baking powder, brown sauce, seasoning.
- Method.--Put the flour into a basin, season with salt and pepper, make a hollow in the middle, and pour in gradually sufficient cold milk to form a perfectly smooth paste.
- Work this well with a wooden spoon, and then stir in the remainder of the milk;
- cover the basin with a cloth and leave it for two hours.
- Boil the cauliflower until it is just tender;
- drain all the moisture from it and divide it into small pieces and put into a buttered gratin (or pie) dish, and season with salt, pepper, and nutmeg.
- Whisk the egg to a thick froth and add it to the batter, then stir in the baking powder and pour over the cauliflower;
- place a few pieces of butter on the top, and bake at once in a quick oven.
- Serve with the brown sauce in a tureen.
- Other vegetables of various kinds may be cooked in the same way.