This site is the complete 1915 book The Belgian Cook Book, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
Browse the Kitchen
Soups & Broths
24 recipes
Fish & Shellfish
20 recipes
Poultry & Game
15 recipes
Meat & Roasts
73 recipes
Vegetables & Salads
48 recipes
Puddings & Desserts
25 recipes
Cakes, Bread & Biscuits
10 recipes
Preserves & Pickles
2 recipes
Sauces & Seasonings
6 recipes
Drinks & Cordials
5 recipes
Eggs, Cheese & Dairy
7 recipes
Fruit & Nuts
1 recipe
More from the Kitchen
2 recipes
More from the Book
Highlights
Stuffed Eggs
Hard-boil your eggs, allowing half an egg for each person. Take out the yolk. While they are boiling and afterwards cooling in…
Part II
The second half of this little book is composed chiefly of recipes for dishes that can be made in haste, and by the inexperienced…
Croquettes of Boiled Meat
I think that boiled meat when cold is often neglected as being tasteless, but, prepared as I will show you, it will deserve your…
Beef and Apricots
Stew your beef, say three pounds of steak, in some gravy, adding to a pint of liquor a level teaspoonful of white sugar. Throw in…
Anchovy Biscuits
Made as you would make cheese biscuits, but using anchovy sauce instead to flavor them. If you make the pastry thin you can put…
Ox-Tongue a la Bourgeoise
Braise a tongue with two glasses of Madeira, one carrot, one onion, thyme, bay-leaf, for two hours. Take seven tomatoes cut in…