Baked Cauliflower

Ingredients

• 1 fresh cauliflower
• 1 ounce of grated Parmesan cheese
• 1 ounce of cracker powder
• 1 tablespoon of butter
• 1 dessertspoon of flour
• White pepper to taste
• and salt to taste

Method

1. 1

   Put cauliflower in salt water for 1 hour.

2. 2

   Boil in salted water for 20 minutes.

3. 3

   Mix butter and flour, add to boiling water, and stir till thickens.

4. 4

   Add salt and pepper.

5. 5

   Place cauliflower in baking dish, pour sauce over, sprinkle with cheese and cracker powder.

6. 6

   Brown and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 38. The excerpt below is the record exactly as published.

white pepper to the mushrooms. WINE SAUCE FOR MUTTON V. C. G. 1 tumbler of currant jelly, 1 tumbler of tomato catsup, 1 teacup of brown sugar, 1 tumbler of wine, 1 wineglass of brandy, f pint of mutton gravy, from which the grease has been skimmed. Thicken a little with flour. 131 Vegetables ASPARAGUS Tie the asparagus in bunches and boil in salted water till tender. Drain, untie and place on toasted bread. Make a sauce of cream, butter, salt, pepper, a Httle flour, and boil a few minutes and pour over the asparagus. BAKED BEANS Put 1 pint of dry beans and 1 quart of water to soak over night. Wash well and add 3 pints of water and boil till tender, about 2^ hours. Drain off the water and put in baking dish, season with salt, pepper, 2 tablespoons molasses or brown sugar, and lay a few slices of thin bacon on the top. Bake for an hour till a rich brown. Serve warm or cold with tomato catsup. 133 THE BLUE GRASS COOK BOOK LIMA BEANS Shell and wash 1 quart of lima beans and cook in salt water till tender. Drain and add 2 ounces butter, a cup of cream, with salt and pepper to taste. STRING BEANS 2 quarts beans. String carefully and put in a saucepan and boil 20 minutes. Drain the water from them and re- place with 2 quarts boiling water. Add a piece of bacon or middling and boil 1^ hours. Instead of the bacon a dressing of 1 pint of cream, a lump of butter, a little flour, salt, and pepper may be used. Serve hot. BAKED CABBAGE Take one head of cabbage and remove the out- side leaves and split in four sections. Boil in salt water tiU tender. Drain through a colander. Put in a baking dish and pour over it 1 cup of cream. Add a small piece of butter, with salt and pepper to taste. Break an egg over the centre. Put in oven and bake till brown. Serve hot. 134 VEGETABLES BAKED CAULIFLOWER E. D. P. 1 fresh cauliflower, 1 ounce of grated Parmesan cheese, 1 ounce of cracker powder, 1 tablespoon of butter, 1 dessertspoon of flour, White pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.