This site is the complete 1920 book Good Food: How to Prepare It, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
Browse the Book
Soups
161 recipes
Beef
8 recipes
Veal
2 recipes
Lamb and Mutton
3 recipes
Poultry and Game
16 recipes
Fish
28 recipes
Fish and Meat Sauces
37 recipes
Eggs
26 recipes
Cereals
14 recipes
Recipes
110 recipes
Fruits
5 recipes
Pies
76 recipes
See the full table of contents →
Highlights
Claret Cup
1 quart claret wine 2 tablespoons brandy 1/2 cup Curacoa Sugar 1 quart Apollinaris Mint leaves 1/3 cup orange juice Cucumber rind…
Maple Icing
1 3/4 cups maple sirup 1/4 cup granulated sugar 1 egg white Boil the sugar and sirup together till a heavy thread is formed when…
Cream Sponge Cake
Yolks 4 eggs Flour 1 cup sugar 1 1/4 teaspoons baking powder 3 tablespoons cold water 1/4 teaspoon salt 1 1/2 tablespoons…
Rye Biscuit
1 cup boiling water 1 cup rye flakes 2 tablespoons butter 1/3 cup molasses 1 1/2 teaspoons salt 1 yeast cake dissolved in 1 cup…
Fig Pudding II
1/4 lb. suet 1/2 lb. figs (finely chopped) 1 large sour apple (cored, pared, and chopped) 1/4 lb. brown sugar 1/4 lb. bread…
Angel Parfait
1 cup sugar 3/4 cup water Whites 3 eggs 1 pint heavy cream 1 tablespoon vanilla Boil sugar and water until syrup will thread when…