Choufleur au Gratin
From High-class cookery recipes, 1897
Presented as published in 1897. 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
No method was recorded for this recipe.
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 55. The excerpt below is the record exactly as published.
Choufleur au Gratin. I7igredients, A nice Cauliflower. Two ounces of grated Parmesan Cheese. One ounce of Butter. Half an ounce of Flour. Odo gill of cold Water. One tablespoonful of Cream. Cayenne Pepper. Salt
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