This site is the complete 1911 book The Butterick Cook Book, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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Appetizers
7 recipes
Soups
54 recipes
Soup Accessories
19 recipes
Garnishes
4 recipes
Fish
111 recipes
Meats
87 recipes
Poultry and Game
67 recipes
Sauces
112 recipes
Vegetables
91 recipes
Salads and Salad Dressing
45 recipes
Egg Dishes and Omelets
48 recipes
Cheese Dishes
13 recipes
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Highlights
Art Shells
Roll thin a quantity of plain or puff paste and cut it out with a glass or biscuit cutter. With a wineglass or a smaller cutter…
Toast Water
Toast two or three slices of stale bread until brown all through, but not at all scorched. Break the toast in small pieces, and…
Omelette Aux Fines Herbes
An omelet made in the usual way with an admixture of parsley, thyme and sweet marjoram. A French favorite. OMELETTE…
Fresh Fruit Salads
See chapter on Salads; also chapter on Cold Desserts. GRAPEFRUIT-Cut in halves crosswise. Separate pulp from skin with…
Pound Cake
One pound of butter; one pound of sugar; one pound of flour; nine eggs; the grated rind of one lemon. Beat the sugar and butter…
Turbans of Fish En Casserole
Prepare slices of halibut about the size of one's hand, with all bone and skin removed and sufficiently thin to roll easily. Trim…