INFORMATION BELOW FROM 1800s COOKBOOKS

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FRIED CAULIFLOWER
Having laid a fine cauliflower in cold water for an hour, put it into a pot of boiling water that has been slightly salted (milk and water will be still better) and boil it twenty-five minutes, or till the large stalk is perfectly tender. Then divide it equally into small tufts, and spread it on a dish to cool. Prepare a sufficient quantity of batter made in the proportion of a tablespoonful of flour, and two tablespoonfuls of milk to each egg. Beat the eggs very light, then stir into them the flour and milk alternately; a spoonful of flour and two spoonfuls of milk at a time. When the cauliflower is cold, have ready some fresh butter in a frying-pan over a clear fire. When it has come to a boil and has done bubbling, dip each tuft of cauliflower twice into the pan of batter, and fry them a light brown. Make a slice or two of toast, dip it in hot water, butter it, lay it on a dish, and put the fried cauliflower upon it. Broccoli may also be fried in this manner.

FRIED CELERY
Take fine large celery, cut it into pieces three or four inches in length, and boil it tender, having seasoned the water with a very little salt. Then drain the pieces well and lay them, separately, to cool on a large dish. Make a batter in the proportion of three well-beaten eggs stirred into a pint of rich milk, adding half a pint of grated bread-crumbs, or of sifted flour. Beat the batter very hard after it is all mixed. Put into a hot frying-pan with a sufficiency of fresh lard. Melt it over the fire and when it comes to a boil, dip each piece of celery twice into the batter, put them into the pan, and fry them a light brown. When done, lay them to drain on an inverted sieve with a broad pan placed beneath it. Then dish the fried celery and send it to table hot.

FRIED ARTICHOKES
The artichokes must be young and tender. Cut them into quarters, remove the choke part, and strip off the leaves. Having washed the artichokes well and laid them an hour in cold water, put them into a pot of boiling water. Keep them boiling steadily for a long time, till you find by trying them with a fork, that they are tender all through. Then take them out immediately and drain them. In boiling artichokes, observe to take them out as soon as they are tender. If they remain in the water after they are done, they turn blackish and lose their flavor.

Have ready a sufficiency of batter, made in the proportion of the yolk of one egg to a large table-spoonful of milk, and a tea-spoonful of flour. The eggs must be well beaten before they are mixed with the milk, then beat in the flour a spoonful at a time. Have ready over the fire some fresh butter or lard in a frying-pan. When it has boiled hard, dip the artichokes into the batter, (each piece should be twice dipped) and fry them brown. Then drain them well, and send them to table hot.

Parsnips, salsify (or oyster plant), and the tops of asparagus cut off from the stalk may be fried in butter according to the above directions. Cold sweet potatoes are very nice, peeled, cut into long slips, and fried in this way.

FRIED CABBAGE
Parboil a fine cabbage. Then take it out, drain it, and lay it a while in cold water to remove the cabbage smell. Next put it into a clean pot of fresh water, and boil it again till thoroughly done. Afterwards, chop it small, season it with a little pepper and salt, and fry it in fresh butter. A less delicate way is to fry it in boiling lard.

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