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

 

 
36. Cauliflower, Green Broccoli, and Parsley Soup.

White or brown stock as preferred. Blanch a head of
cauliflower, put it in small pieces, give them a few boils,
and having cooled and drained them, let them boil in
broth with some parsley blanched. When serving, turn
it into the tureen containing two heads of broccoli blanched
by themselves in a preserving pan, to give them a slight
violet colour, then add the broth and fried crusts.

 
TABLE OF CONTENTS
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