Curried Cauliflowers
A historical recipe from Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900).
A historical recipe
Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900). Project Gutenberg eBook #78330.
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 Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900). Digitised by Project Gutenberg, eBook #78330 (https://www.gutenberg.org/ebooks/78330). 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
- a dessertspoonful of good curry-powder
- two ounces of butter
- a tablespoonful of grated cocoa-nut
- a tablespoonful of the milk
- a teaspoonful of lemon-juice
- a dessertspoonful of chutney
- one sliced onion
Method
- Boil three or four small cauliflowers till tender, cut them up into little bouquets, and put them into a stewpan with some curry sauce, prepared thus:-- Take one sliced onion, a dessertspoonful of good curry-powder, two ounces of butter, a tablespoonful of grated cocoa-nut, a tablespoonful of the milk from the cocoa-nut, a teaspoonful of lemon-juice, a dessertspoonful of chutney;
- let all these blend and cook well together for an hour, skimming it, and then passing it through a sieve.
- Pour this sauce over the pieces of cauliflower, and let all simmer for twenty minutes;
- dish the pieces up en pyramide, and pour the sauce all over.