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 cookbook, have a commitment to issue one expired-copyright book in the public domain for every book they publish.

The free companion book to Eat Dangerously is The Thorough Good Cook by George Augustus Sala. The recipes are original and unadulterated, of course!

RECIPE

 

  Mille Fenillea (Italian Pyramid).
  A good puff paste, rather thick, must be stamped out
with tin stamps or any ingenious substitutes into a number
of pieces, each less than the other, the base being of the
size of the plate in which the pyramid is to be served, and
the others gradually tapering to the top. Bake the pieces
of paste on paper laid on tins, and ice them. Pile them
up with raspberry and other jams of different colours, laid
on the edges, and a bunch of small preserved raisons or some
other ornament on the top.

 
TABLE OF CONTENTS
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