This site is the complete 1912 book Cassell's New Dictionary of Cookery, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
Browse the Kitchen
Soups & Broths
Fish & Shellfish
Poultry & Game
Meat & Roasts
Vegetables & Salads
Puddings & Desserts
Cakes, Bread & Biscuits
Preserves & Pickles
Sauces & Seasonings
Drinks & Cordials
Eggs, Cheese & Dairy
Sweets & Confectionery
Sandwiches & Savouries
7 recipes
Cereals, Pasta & Rice
63 recipes
Fruit & Nuts
The Cook's Craft
73 recipes
More from the Kitchen
More from the Book
Highlights
RICE SAVOURY (another way) (Wash half a pound of rice)
Wash half a pound of rice, and throw it into fast-boiling water for five minutes. Drain it, simmer it gently with as much…
Seville Orange Cardinal
A few days before the cardinal is wanted peel three bitter oranges, slice them very thin, and pour a bottle of wine over them…
Potatoes, Choosing Of
There are so many sorts and sizes of potatoes, and tastes differ so much with regard to them, that it is scarcely possible to…
Muffins
Make a dough of rather soft consistency with warm milk, allowing to every quart of milk an ounce and a half of German yeast…
Almond Omelet
Beat four eggs with a little milk for a minute or more. Have ready as many sweet almonds as may be wished, blanched and pounded…
Fowl, Curried
Cut up a young fowl; roll each piece in a mixture of curry-powder and flour, three dessert-spoonfuls of each. Cut four large…