Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetariannut-free

Cauliflower Puree

Name: Cauliflower Puree
Yield: 6 servings
Ingredients: 1 cauliflower; 3^ bay leaf; 3 cups boiling water; }4= cup flour; }/i cup butter; 1 pint milk; 1 slice onion; salt and pepper; 1 stalk celery, cut in inch pieces

From Delta Gamma cook book, 1922

Serves 6

A modern interpretation · AI-generated from the original record

Ingredients

1 cauliflower
3^ bay leaf
3 cups boiling water
}4= cup flour
}/i cup butter
1 pint milk
1 slice onion
salt and pepper
1 stalk celery, cut in inch pieces

Method

Soak cauliflower in cold salted water for 15 minutes.
Cook until tender, about 20 minutes.
Rub through a sieve.
Cook onion, celery, and bay leaf in butter for 5 minutes.
Remove bay leaf, add flour, cook for 2 minutes, then add stock and hot milk.
Season with salt and pepper, strain, and serve.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 1. The excerpt below is the record exactly as published.

Cauliflower Puree 1 cauliflower 3^ bay leaf 3 cups boiling water }4= cup flour }/i cup butter 1 pint milk 1 slice onion salt and pepper 1 stalk celery, cut in inch pieces

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