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

 

  Swiss Pudding.
  Beat to a strong froth six eggs with six ounces of pow-
dered sugar, and then stir in a pint of good cream. Place
the mixture in a buttered mould with a buttered paper
over it, tie it down closely, and steam it for half an hour.
Let it stand a little before it is turned out. It should be
served cold, with any kind of good preserve or flavoured
syrup put round it.

 
TABLE OF CONTENTS
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