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

 

Northumberland Puddings.
  Make a thick batter by boiling and sweetening milk
and flour. When cold and firm, mash it up, and add to
it four ounces of melted butter, the same weight of currants,
two ounces of candied lemon and orange-peel, sliced, and
a little brandy if liked. Butter teacups, and bake the
puddings in them for fifteen minutes. Turn them out on
a dish, and pour wine sauce over them if to be eaten hot.
If to make a cold ornamental supper dish, omit the wine
sauce.

 
TABLE OF CONTENTS
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