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

 

13. Fondue of Cheese.
  Take three ounces of flour, moisten with half a pint of cream
and half a pint of milk, and a quarter of a pound of butter ;
stir all these ingredients over a brisk fire till they become
paste ; remove it from the fire, and mix in eight yolks of
eggs, a quarter a of a pound of grated Parmesan cheese, and
a quarter of a pound of fine Gruyere cheese, cut into dice.
When the dinner is called, whip the whites ; mix them in
also, and bake the fondue in a tolerably quick oven.
  This same mixture answers for small fondues in paper
cases.

 
TABLE OF CONTENTS
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