Cauliflower au Four
From The "Queen" cookery books: Vegetables, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.
Cauliflower au four. — Break up the cold cauliflower into little sprays, and arrange them neatly in a well- buttered dish ; beat up together half a gill of dissolved, butter, three-quarters of a gill of new milk or cream, and a teacupful of freshly grated and sieved white- breadcrumbs, season with pepper and salt, add in a well-beaten whole egg
Cook this with the app: pantry check, scaling, and the assistant.