the thorough good cook - recipe

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

Lemon Pudding.
Boil very tender, in at least two but by preference three
waters, the thinly-shaved rind of two lemons ; then beat
this very fine in a mortar with the pulp of the lemons,
perfectly freed from skin and kernels, and add three-quarters
of a pound of loaf-sugar sifted, four biscuits grated, the
yolks of ten eggs Beaten with a little of the best brandy
one ounce of citron, and one ounce of lemon-peel shredded
fine : when all is mixed, stir it into half a pound of clarified
butter, and keep stirring one way till it is cold. Then
bake it in a puff paste.
Another Way.
Beat up the yolks of four eggs with four ounces of
lump sugar, rub thereto the rind of a lemon, then peel
the same, and beat it in a mortar, with the juice of a
largo one. 112ix the whole with four or five ounces of
warmed butter. Lay a crust in a shallow dish, notch the
edges, and put in the pudding, but when baked, turn it
out into another dish for the table.

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