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

39. Parsnip Fritters.
Boil, peel, and g ate to a pulp two parsnips ; beat it up
with four yolks and two whites of eggs, two tablespoonfuls
each of cream and white wine, with a little grated nutmeg.
Beat the whole till the batter is very light, then fry it, and
serve the fritters up with orange- or lemon juice and sugar,
or with melted butter, white wine, and sugar.

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