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

40. Carrot Pie.
Grate half a pound of the best part of a raw carrot
and double the quantity of bread; mix eight beaten yolks
of eggs and four of the whites with half a pint of new
milk, and melt half a pound of fresh butter with half n.
pint of white wine, three large spoonfuls of orange-flower
water, a grated nutmeg, and sugar. Stir it, and if too
thick, add more milk. Lay a puff paste over the dish, and
bake it an hour. Serve it with grated sugar. This pie will
be made more delicious by substituting Naples biscuits and
cream for the bread and milk, and by adding a glass of
ratafia to the orange-flower water. Some cooks boil the
carrot, but thereby its saccharine virtue is lost.

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