The 1901 Cookbook Archive
No. 557 — Cauliflower with Béchamel
English historical translation of Molokhovets recipe No. 557 from the 1901 Russian cookbook, retaining original methods and measures.
Cook the cauliflower as described in the general note, first dividing it into pieces. Arrange in a sauté pan and cover with béchamel sauce.
Sprinkle with Parmesan, lightly drizzle with butter and place in the oven until just browned. Serve immediately.
To provide
3 Russian pounds of cauliflower ¾ spoonful of butter ¾ teaspoon of baking soda 1½ teaspoons of salt | For the béchamel: 1–2 spoonfuls of Parmesan 1 spoonful of butter and ½ glass of flour 1½ glasses of milk or cream |
Original source: Read Russian recipe No. 557. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.