The 1901 Cookbook Archive
No. 260 — Cauliflower for Broth
Complete English translation of Molokhovets recipe No. 260 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Remove the leaves and stalk from a cauliflower head and separate into small florets. Place briefly in cold water.
Half an hour before serving, lower into four glasses of boiling water with 1½ small spoonfuls of salt, ¼ spoonful of baking soda, ¼ spoonful of butter and a piece of sugar.
Bring to the boil once and lift out with a perforated spoon. Finish cooking in a separate saucepan with the other soup roots and strained broth. The author gives approximately fifteen minutes as the total cooking time.
Original source: Read the Russian recipe No. 260. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.