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

13. Spinach Pudding.
Pick and wash clean a quarter of as peck of spinach;
put it into a saucepan with a little salt, cover it close, and.
when it is boiled just tender, throw it into a sieve to
drain. Then chop it with a knife, beat up six eggs, and
mix them with half a pint of cream and a stale roll grated
fine, a little nutmeg, and a quarter of a pound of melted
butter. Stir all well together, put it into the saucepan in
which you boiled the spinach, and keep stirring it all the
time till it begins to thicken. Then wet and flour your
cloth well, tie it up, and boil it an hour. When the
pudding is done, turn it into the dish, pour melted butter
over it, with the juice of a Seville orange, and strew on
it a little grated sugar.

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