Lunch
Cream of Cauliflower Soup
A turn-of-the-century lunch recipe featuring hot white stock ii or iii, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 4 cups hot White Stock II or III
- 1 cauliflower
- ¼ cup butter
- 1 slice onion
- 1 stalk celery, cut in inch pieces
- ½ bay leaf
- ¼ cup flour
- 2 cups milk
- Salt
- Pepper
Historical transcription
Source method
- 1
Soak cauliflower, head down, one hour in cold water to cover; cook in boiling salted water twenty minutes. Reserve one-half flowerets, and rub remaining cauliflower through sieve. Cook onion, celery, and bay leaf in butter five minutes. Remove bay leaf, then add flour, and stir into hot stock; add cauliflower and milk. Season with salt and pepper; then strain, add flowerets, and reheat.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.