Cauliflower

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

For pickling cauliflower

Cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
milk and water ↝ Milk, NFS [Milk, reduced fat]
milk and water ↝ Water, tap [Tap water]
best white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
nutmeg, cut into quarters ↝ Oil, nutmeg butter [Fats and Oils]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a little whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]

For pickling cauliflower (another way)

the flower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
boiling salt and water ↝ Salt, table, iodized [Spices and Herbs]
boiling salt and water ↝ Water, tap [Tap water]
cold spring water ↝ Water, tap [Tap water]
double-distilled vinegar ↝ Vinegar, distilled [Spices and Herbs]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (14)

Cut cauliflower from the closest and whitest heads into pieces about the length of your finger.
Boil the cauliflower pieces in a cloth with milk and water, but not till tender.
Take the cauliflower out very carefully and let it stand till cold.
Boil nutmeg (cut into quarters), mace, cloves, a little whole pepper, and a bay-leaf with the best white wine vinegar.
Let the vinegar mixture remain till cold.
Pour the cooled vinegar mixture into the jar with the cauliflower.
The cauliflower will be ready for use in three or four days.

Another way

Cut the cauliflower into bunches.
Throw the cauliflower bunches into boiling salt and water for a minute.
Then plunge them into cold spring water.
Drain and dry the cauliflower.
Cover the cauliflower with double-distilled vinegar.
In a week, put fresh vinegar into the jar, with a little mace and nutmeg.
Cover down close.

Original Text

Cauliflower.

Cut from the closest and whitest heads pieces about the length of your finger, and boil them in a cloth with milk and water, but not till tender. Take them out very carefully, and let them stand till cold. With the best white wine vinegar boil nutmeg, cut into quarters, mace, cloves, a little whole pepper, and a bay-leaf, and let it remain till cold. Pour this into the jar to your cauliflower, and in three or four days it will be ready for use.

Another way.

Having cut the flower in bunches, throw them for a minute into boiling salt and water, and then into cold spring water. Drain and dry them; cover with double-distilled vinegar; in a week put fresh vinegar, with a little mace and nutmeg, covering down close.

Notes

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