The 1901 Cookbook Archive
No. 556 — Cauliflower with Various Sauces
English historical translation of Molokhovets recipe No. 556 from the 1901 Russian cookbook, retaining original methods and measures.
Cook the cauliflower as described in the general note, with the difference that it should be boiled until tender in salted boiling water. Lift it out with a perforated spoon onto a serving dish.
Serve separately with any of the following sauces: Polish browned-butter sauce No. 442; sabayon No. 490; white sauce No. 445; cream sauce No. 444; rum sauce No. 494; or Dutch sauce No. 467.
To provide
2–6 heads of cauliflower That is, 3 Russian pounds 1½ teaspoons of salt | ¾ spoonful of butter ¾ teaspoon of baking soda 3 lumps of sugar |
Original source: Read Russian recipe No. 556. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.