the thorough good cook - recipe

The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !

Hollander and Hechsher, publishers of the Eat Dangerously and New Food cookbooks, have a commitment to issue expired-copyright books in the public domain.

The Thorough Good Cook by George Augustus Sala is now in the public domain. The recipes are original and unadulterated, of course!

RECIPE

12. Cheese and Eggs.
Mix half a pint of cream with a little flour and a little
salt, keep stirring it over the fire until it is as thick as
melted butter, then add about half a pound of Parmesan
cheese, finely grated. Mix all well together until it is
half cold, then take four eggs, separate the yolks from the
whites, put the former to the cheese, and beat well
together. Then beat the whites to a solid froth, and add
this to the rest. Pour the whole into an ornamented mould
or a deep dish lined with paper, cut in a fringe at the top
and only half filled, as the mixture will rise very high.
The oven must be very hot, in order to cause the rising,
and the dish must be served immediately or it will go down,
to prevent which let the cover be of metal strongly heated.
Twenty minutes ought to bake it.

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