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

 

 
3. Batter for Frying.

  Moisten twelve ounces of sifted flour with lukewarm
water in which you have melted two ounces of butter.
Pour in enough water to form a rather thin paste without
lumps ; then add enough water to form a batter. It should
be sufficiently thick to cover whatever is dipped into it,
but should run freely. Add a little salt, and two u=hites
of eggs, well whipped.
 

 
TABLE OF CONTENTS
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