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

Merinaner.
Whisk the whites of six eggs till they are as white as
snow, add twelve ounces of powdered sugar and some grated
candied lemon-peel ; whisk well together ; take it by spoon-
fuls and put them on a sheet of white paper powdered
with sugar, and then in a gentle oven. When they begin
to swell and take a good colour, detach them from the
paper, hollow them a little, and fill them with cream.
Put one on the other, stick them together with white of
egg, and let them dry.

TABLE OF CONTENTS

Click here to return to the table of contents of The Thorough Good Cook.

HOME

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!

AVAILABLE NOW