Cauliflower au Gratin
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 28. The excerpt below is the record exactly as published.
Cauliflower au Gratin. lake a boiled cauliflower ; then put into a saucepan one ounce of butter, and half an ounce of flour. Melt butter, beat flour in, quite smooth ; add a quarter of a pint of cold 46 DOMESTIC COOKERY. water, a little pepper, salt, two table^poonfuls of cream. Grate two ounces of Parmesan cheese
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