Cauliflower Au Gratin
From The Common sense recipe book, 1898
Select a firm head of cauliflower.
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 44. The excerpt below is the record exactly as published.
One cauliflower, one ounce butter, one ounce flour, one gill of cold water, two tablespoons cream, three ounces grated Parmesan cheese, one grain cayenne, one saltspoon white pepper, one tablespoon salt
Cook this with the app: pantry check, scaling, and the assistant.