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

41. Marrow Pie.
Grate as much bread as will fill a large breakfast-cup
quite full. Put it into a jug and pour nearly a quart of
boiling sweet milk or thin cream over it, and let it swell
and soak while you shred half a pound of marrow or suet,
and beat up four large or six small eggs. Have two ounces
of raisins stoned, and two ounces of currants plumped.
Sweeten the pudding to taste, and season it with a very
little grated nutmeg and a teaspoonful of cinnamon in
powder. Cover a stoneware flat dish on the edge with
stripes of puff-paste, and mark neatly as leaves. Bake the
pie in this dish, or plainly in a deep dish.

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