Cauliflowers with Parmesan Cheese
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A historic Victorian British dish of cauliflowers, rather more than 1/2 pint of white sauce, parmesan cheese, fresh butter and bread crumbs. Adapted from Cauliflowers with Parmesan Cheese, from The Book of Household Management (1861).
Adapted from Cauliflowers with Parmesan Cheese, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/cauliflowers-with-parmesan-cheese.md.
The dish
2 of 5 items checked
www.gutenberg.org
2 of 5 items checked · 4 aisles
Cleanse and boil the cauliflowers by recipe No. 1104, and drain them
Dish them with the flowers standing upright
Have ready the white sauce
Pour sufficient of it over the cauliflowers just to cover the top
Sprinkle over this some rasped Parmesan cheese and bread crumbs
Drop on these the melted butter
Brown with a salamander, or before the fire
Pour round, but not over, the flowers the remainder of the sauce
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)