The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

Soups And Broths

1 recipe in this part of The Cookery Book of Lady Clark.

Stock-pot

boil the peas in milk instead of water all "maigre" white soups are best made with milk. If not a good colour, pound some spinach and…

Rights & ReuseThe complete text of The Cookery Book of Lady Clark of Tillypronie (1909) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.