This site is the complete 1917 book Mrs. Fryer's Loose Leaf Cook Book, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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Principles of Cookery
5 recipes
Entertaining
26 recipes
Soups
43 recipes
Fish
38 recipes
Meats
76 recipes
Poultry and Game
43 recipes
Sauces
32 recipes
Eggs
28 recipes
Meat Substitutes
45 recipes
Vegetables
110 recipes
Salads
51 recipes
Puddings and Desserts
65 recipes
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Highlights
Stewed Terrapin
1/4 pound butter 11/2 tablespoons flour 1/4 cup cream Yolk of 1 egg Salt and cayenne Pinch of mace 1 tablespoon currant jelly Rub…
Partridges
Partridges may be split and broiled or stuffed and roasted. Serve with giblet sauce to which a little currant jelly has been…
Curry Sauce
1 tablespoon chopped onion 1 tablespoon butter 11/2 tablespoons flour 1 teaspoon curry powder 1 cup boiling water 1/2 teaspoon…
Boiled Ham (Soak over night if necessary)
Soak over night if necessary. Wash and trim off all dark skin; place in kettle; cover with cold water and boil a half hour…
Cauliflower Salad (Small cauliflower tablespoons)
1 small cauliflower 2 tablespoons lemon juice French dressing Lettuce 1 tablespoon chopped parsley Wash the cauliflower…
White Bread (Sponge Method cake compressed)
(Sponge Method) 1/2 cake compressed yeast 1 tablespoon sugar 11/2 pints lukewarm water 41/2 pints sifted flour 1 teaspoon salt 1…