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

 

 
6. Cheese a la Montmorency.
Boil a pint of cream with two ounces of sugar; when it
boils, take it off the fire and let it cool ; when cool, put in
half a teaspoonful of orange-flower water. Whip the cream
and as the cream thickens take it off with a skimmer and
put it on a basket (with a fine cloth laid over it) ; continue
to whip until there is no longer any cream remaining ; let
it drain, and serve it on a plate.

 
TABLE OF CONTENTS
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