This site is the complete 1911 book High-Class Cookery Recipes, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
Browse the Book
Introduction
9 recipes
Soups
51 recipes
Dressed Fish
61 recipes
Curries and Indian Dishes
12 recipes
Entrées
160 recipes
Sauces
57 recipes
Vegetables and Salads
30 recipes
Savouries
60 recipes
Pastry
23 recipes
Hot Puddings and Soufflés
24 recipes
Creams, Jellies and Cold Sweets
61 recipes
Fancy Bread and Cakes
43 recipes
See the full table of contents →
Highlights
Three Eggs (Three-quarters of an ounce)
Three-quarters of an ounce of Gelatine. Half a pint of whipped Cream.
Sauce Matelote (With Wine and Vegetables)
(Sauce with Wine and Vegetables.) Ingredients. Half a pint of Espagnole Sauce.
Normande
One slice of Cod of moderate thickness.
Nine Eggs
One gill of warm Milk or Cream. Mix the salt and sugar with the warm milk or cream, put the flour on a slab, make a hole in the…
Vol-au-Vent de Pommes
The Rind of a Lemon (grated). Put the apples peeled and cored into a stewpan with the sugar, lemon-juice and rind, and the water…
Galettes
Half an ounce of Castor Sugar. Half a pint of Milk (warmed).