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Scalloped Cauliflower
From The encyclopædia of practical cookery, 1890
Serves 6
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 201. The excerpt below is the record exactly as published.
Scalloped Cauliflower. — (1) Prepare and cook a Cauliflower one hour in salted water ; then drain and break the sprays apart. Put a layer of these in a scallop-dish, moisten with bechamel or cream sauce, and sprinkle in a little grated cheese ; then put in another layer of Cauliflower, and continue as directed before until all of it is used. Cover with breadcrumbs and cheese, dot with bits of butter, and bake half-an-hour in a moderate oven. There should be 2 table-spoonfuls of grated cheese, and 1 pint of sauce
Cook this with the app: pantry check, scaling, and the assistant.