This site is the complete 1896 book The Cook Book by Oscar of the Waldorf, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
Browse the Kitchen
Soups & Broths
Fish & Shellfish
Poultry & Game
Meat & Roasts
Vegetables & Salads
Puddings & Desserts
Cakes, Bread & Biscuits
Preserves & Pickles
117 recipes
Sauces & Seasonings
219 recipes
Drinks & Cordials
42 recipes
Eggs, Cheese & Dairy
Sweets & Confectionery
Cereals, Pasta & Rice
12 recipes
Fruit & Nuts
51 recipes
The Cook's Craft
17 recipes
More from the Kitchen
60 recipes
More from the Book
Highlights
Jelly Broth with Macaroni
Boil in salted water six or eight ounces of macaroni; when tender, drain, and cut it across into pieces about one and one-half…
Stewed Tripe
Wash thoroughly one pound of tripe, boil it until tender and then drain it. Put two tablespoonfuls of butter into a stewpan with…
Stewed Turkey with Noodles
Singe, draw and truss a turkey with the legs turned in. Melt some bacon fat in a stewpan, put in the bird, cover the breast with…
Dessert Cakes
Mix well a quarter of a pound of butter beaten to a cream with a quarter of a pound of caster-sugar, a similar amount of ground…
Colbert Sauce
Put two ounces of meat-glaze into a saucepan over the fire with one-half teacupful of stock; stir it until it has melted, then…
Crayfish Mariniere
Remove the small claws from a dozen or two of crayfish, place them in a stewpan, and boil with wine until done. Drain off the…