1 medium cauliflower
1.5 pints of milk
1 oz of butter
2 oz of flour
pepper and salt to taste
a little nutmeg
juice of a lemon
Prepare the cauliflower by washing and breaking it into pieces, keeping the flowers whole
Then boil in 1.5 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 slices of toast.