Recipe Manuscript

Blomkål Med Smör

Name: Blomkål Med Smör
Prep time: PTPT10M
Cook time: PTPT10M
Yield: 4
Cuisine: European
Ingredients: 1 medium cauliflower (about 700–900 g); 1 liter water; 250 g unsalted butter (plus 50 g extra for finishing); 1 tablespoon salt

"Cauliflower With Butter"

1889

From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)European American Beginner Lunch Dinner

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Blomkål Med Smör

"— Blomkålen bör härtill rensas i stora klyftor eller små hela hufvuden, som sköljas och förvällas i vatten med en fjerdedel smör mot vattnet samt tillräckligt salt. Då kålen är mjuk, lägges den vackert upp på fat, så att blommorna stå upp, och det smör, som finnes qvar på vattnet, afskummas och blandas med mera smält smör samt slås öfver blomkålen, hvilken serveras tillsammans med andra legumer."

English Translation

"— The cauliflower should for this be cleaned into large wedges or small whole heads, which are rinsed and parboiled in water with a quarter as much butter as water and enough salt. When the cauliflower is soft, it is nicely arranged on a dish so the florets stand upright, and the butter remaining on the water is skimmed off and mixed with more melted butter, then poured over the cauliflower, which is served together with other vegetables."

Note on the Original Text

The recipe is written in a terse, practical style—common in historical cookbooks, especially those for home cooks rather than professional chefs. Quantities are often relative, emphasizing proportion (such as 'one fourth as much butter as water') rather than exact measurements. Spelling like 'smör' (butter) and 'hufvuden' (heads; modern Swedish: 'huvuden') reflect the Swedish orthography of the late 1800s. Terms like 'legumer' refer broadly to legumes or vegetables, not necessarily legumes as defined botanically today.

Modern Kitchen Interpretation

Recipe's Origin

Praktisk, illustrerad kok-bok för Svenskarne i Amerika - Click to view recipe in book

Title

Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)

You can also click the book image above to peruse the original tome

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika', published in Minneapolis in 1889 by C.A. Vallentin. The book served Swedish immigrants seeking to maintain their culinary traditions in America, adapting Old World recipes for New World ingredients and kitchens. Simple vegetable dishes like this were common at the time, showing both economy and elegance for festive or everyday tables. The recipe reflects the prized Swedish love for butter and careful vegetable presentation.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In a late 19th-century kitchen, this dish would have been made using a large pot or kettle over a wood- or coal-fired stove. A slotted spoon or skimmer would be used to retrieve the cauliflower. For melting and pouring the butter, a small saucepan or tin cup was standard, and the finished cauliflower would be carefully arranged on a serving platter using a fork or broad spoon.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 medium cauliflower (about 1 1/2–2 lbs)
4 1/4 cups water
1 cup (2 sticks) unsalted butter (plus 3 1/2 tablespoons extra for finishing)
1/2 tablespoon salt

Instructions

Begin by cleaning a medium head of cauliflower and cutting it into large wedges or separating it into small, whole florets.
Rinse thoroughly.
Bring a large pot of water (approximately 4 1/4 cups) to a boil and add around 1 cup (2 sticks) of butter (one quarter the volume of water), along with a generous pinch of salt (about 1/2 tablespoon).
Carefully add the cauliflower pieces and blanch them until tender, about 8-10 minutes.
Once the cauliflower is soft but still holds shape, remove it with a slotted spoon and arrange on a serving platter, ensuring the florets point upwards for an attractive presentation.
Skim any remaining butter from the surface of the cooking water, mix with an extra 3 1/2 tablespoons (about 1/4 cup) of melted butter, and pour over the cauliflower.
Serve immediately, ideally alongside other boiled vegetables (legumes/legumer).

Estimated Calories

350 per serving

Cooking Estimates

You will spend a few minutes preparing the cauliflower and getting your ingredients ready. Cooking the cauliflower only takes around 8-10 minutes in total. Each serving has about 350 calories when divided into four portions.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.