Cauliflower with Cream Sauce
From The encyclopædia of practical cookery, 1890
Serves 4
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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 194. The excerpt below is the record exactly as published.
Cauliflower with Cream Sauce. — In the usual way Cauli- flower takes from half to three-quarters of-an-hour to cook, and it should not boil rapidly or it will destroy the small flowerets. Try the stems with a fork, and remove as soon as tender. Put a piece of bicarbonate of soda the size of a bean into the water, and this will hasten the cooking without injuring the vegetable. Divide the Cauliflower into portions of convenient size before cooking, and when drained and dished up pour 1 or 2 table-spoonfuls of good strained cream sauce
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