Dinner
Cauliflower au gratin
Marion Harland’s original method for Cauliflower au gratin, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut a large cauliflower into eight pieces and boil tender in salted water.
- Drain, lay in a deep pudding-dish, stems down, and pour over it a plain white sauce into which two hard-boiled eggs have been chopped.
Historical transcription
Source method
- 1
Cut a large cauliflower into eight pieces and boil tender in salted water. Drain, lay in a deep pudding-dish, stems down, and pour over it a plain white sauce into which two hard-boiled eggs have been chopped. Sprinkle with bread-crumbs and bake to a light brown.
Nutrition pending
No invented nutrition numbers.
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