Wonders never quite cease at the RBMSCL. If ever there were a foodstuff that we strongly believed should not be associated with dessert, it was cauliflower. And then we discovered The Dessert Book: A Complete Manual from the Best American and Foreign Authorities with General Economical Recipes (written by a Boston Lady in 1872). So, in honor of National Dessert Month, we present:

Meringues in the Form of Cauliflowers
Fill a biscuit-forcer with Italian meringue-paste, and push this out upon bands of paper, in knobs, or large dots, superposed or mounted one upon the other in such form or fashion, that, when complete, it shall represent, as nearly as possible, the head, or white part, of a cauliflower (of course, on a very diminished scale, of the size of a pigeon’s egg, for instance): this pat of the cauliflower, when fashioned, is to be sprinkled over with rather coarse granite sugar.
The under part, or green leaves, which envelop a cauliflower, are imitated in a somewhat similar manner to the above by pushing out the paste in pointed dots upon bands of paper, in the manner and form as directed for the imitation of the heads, only somewhat flatter: these, in order the better to represent green leaves, are to be sprinkled over with green granite sugar; and when both parts have been dried in the closet, or screen, stick the head, or white part, upon the leafy or green part; thus you will form more or less truthful imitation of a cauliflower, according as in a greater or lesser degree you may have displayed your taste.
Should you want to make these for your next dinner party—imagine the aghast looks on your guests’ faces!—you’ll find the recipe for Italian Meringues after the jump.












