the thorough good cook - recipe - Cheese as Iced Butter

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

7. Cheese as Iced Butter.
Boil for a few minutes a pint of cream with rasped lemon-
peel and a good teaspoonful of orange-flower water ; when
taken off the fire, add a dozen yolks of eggs well beaten up,
and mix together without boiling ; pass through a sieve and
put into an icing-pot to freeze, working it in the same way as
ices. It must be iced in such a manner that you may take
it with a spoon to serve, like pats of butter stamped with bits
of clear ice between to appear like crystals.

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