Cauliflowers or Broccoli (No. 122)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Choose cauliflowers or broccoli that are hard, yet sufficiently ripe.
  2. Cut away the leaves and stalks.
  3. Set on a stew-pan half full of water, salted in proportion of a quarter of a pound of salt to a quart of water.
  4. Throw in the cauliflower, and let it heat gradually.
  5. When it boils take it up with a spoon full of holes, and spread them on a cloth to dry before the fire, for twenty-four hours at least.
  6. When quite dry, put them, piece by piece, into jars or glass tie-overs, and cover them with the pickle we have directed for beet roots.
  7. Alternatively, make a pickle by infusing three ounces of the curry powder (No. 455) for three days in a quart of vinegar by the side of the fire.
Original Text
Cauliflowers or Broccoli.—(No. 122.) Choose those that are hard, yet sufficiently ripe, cut away the leaves and stalks. Set on a stew-pan half full of water, salted in proportion of a quarter of a pound of salt to a quart of water; throw in the cauliflower, and let it heat gradually; when it boils take it up with a spoon full of holes, and spread them on a cloth to dry before the fire, for twenty-four hours at least; when quite dry, put them, piece by piece, into jars or glass tie-overs, and cover them with the pickle we have directed for beet roots, or make a pickle by infusing three ounces of the curry powder (No. 455) for three days in a quart of vinegar by the side of the fire. Nasturtiums are excellent prepared as above. [404]
Notes
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