No. 3895 — Salted Cauliflower
English historical translation of Molokhovets recipe No. 3895 from the 1901 Russian cookbook, retaining original methods and measures.
Separate the cauliflower into stalks and florets, trim the outer skin and place in jars or small tubs, avoiding pine containers.
Pour boiling water over the pieces, cover at once and after half an hour drain through a sieve and let dry.
Return to the tub and cover with boiled salted water strained through a napkin. The period strength test is that a raw egg floats, with about 1 glass salt per 3–4 glasses water.
Leave uncovered until cool, then place a wooden disk and stone on top. The source keeps the tub on ice in warm weather and in a cellar in winter.
Before cooking, soak the cauliflower in repeated changes of fresh water and boil it in plenty of water.