Cauliflower Soup – Allinson Vegetarian Cookery Book
1 medium-sized cauliflower, 1-1/2 pints of milk, 1 oz. of butter, 2
oz. of Allinson fine wheatmeal, pepper and salt to taste, a little
nutmeg, and the juice of a lemon. Prepare the cauliflower by washing
and breaking it into pieces, keeping the flowers whole, and boil in
1-1/2 pints of water, adding the butter, nutmeg, and seasoning. When
the cauliflower is quite tender add the milk, boil it up, and thicken
the soup with the wheatmeal, which should first be smoothed with a
little cold water. Lastly, add the lemon juice, and serve the soup
with sippets of toast.