Cookery for the diabetic / by W.H. & Mrs. Poole.

  • Poole, W. H.
Date:
1891
Catalogue details

Licence: Public Domain Mark

Credit: Cookery for the diabetic / by W.H. & Mrs. Poole. Source: Wellcome Collection.

    67/96 page 55
    Cabbage Mould. Boil a Savoy cabbage, chop it very fine, and pass it through a sieve ; mix it with a little pepper, salt, and butter ; mould and bake it. Curried Cauliflower. Boil a cauliflower till tender; then take one sliced onion; a dessertspoonful of good curry powder; two ounces of butter, a tablespoonful of grated cocoa-nut, a tablespoonful of the milk from the cocoa-nut, and a teaspoonful of lemon juice. Let all these cook together for an hour, being well stirred and blended together; then add the cauli- flower, cut in pieces, and simmer for twenty minutes. Pile the cauliflower pieces on a dish and pour the sauce over and round them. Cauliflower au Gratin, No. I. Boil a small cauliflower till tender; set it on a dish and powder it thickly with grated parmesan cheese. Have ready a sauce made of one ounce of butter, salt, half a teaspoonful of lemon juice, the yolks of two eggs beaten to a cream, and two table- spoonfuls of grated parmesan. Make the sauce very hot and pour it over and round the cauli- flower. Cauliflower au Gratin, No. 2. Boil a small cauliflower till tender. Make a sauce with one ounce of butter, one tablespoonful of cream, a dust of cayenne, and salt ; then stir into
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