The Golden Age Cook Book
★3.4/5
Listen FreeFree AI audiobook with natural voice. No signup required.
About This Book
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.
Chapters (671)(click to expand)
- THE Golden Age COOK BOOK.
- Dedication.
- Preface.
- Comparative Tables OF Vegetable and Animal FOODS.
- Bread, Biscuit, and Rolls.
- BEATEN BISCUIT.—No. 1.
- BEATEN BISCUIT.—No. 2.
- BAKING-POWDER BISCUIT.
- CREAM BISCUIT.
- FRENCH ROLLS.
- RAISED FINGER-ROLLS.
- WINDSOR ROLLS.
- ELIZABETTI ROLLS.
- RYE ROLLS.
- GLUTEN ROLLS.
- PARKER HOUSE ROLLS.
- BOSTON BROWN BREAD.
- BOSTON BROWN BREAD WITH RAISINS.
- BOSTON BROWN BREAD STEWED.
- GRAHAM BREAD.
- RYE BREAD.
- QUICK WHITE BREAD.
- DATE BREAD.
- COFFEE BREAD.—No. 1.
- COFFEE BREAD.—No. 2.
- NORWEGIAN ROLLS.
- RICE MUFFINS.
- LAPLANDS.
- ENGLISH MUFFINS.
- GRAHAM POPOVERS.
- GRAHAM GEMS.
- GEMS OF KERNEL (Middlings) AND WHITE FLOUR.
- GEMS OF RYE MEAL.
- CORN BATTER BREAD.
- CORN BREAD.
- CORN GRIDDLE CAKES.
- WHITE BREAD GRIDDLE CAKES.
- BOSTON BROWN BREAD GRIDDLE CAKES.
- WAFFLES.
- EPICUREAN ROLLS.
- BREAD FROM RUMMER FLOUR.
- BISCUITS OF KERNEL OR GRAHAM FLOUR.
- Eggs.
- TO SOFT BOIL EGGS.
- TO HARD BOIL EGGS.
- EGGS À LA CRÊME.
- EGGS AU GRATIN.
- NUN'S TOAST.
- EGGS À LA MAÎTRE D'HÔTEL.
- EGG TIMBALES.
- EGGS STUFFED WITH MUSHROOMS.
- EGGS WITH CREAM.
- CURRIED EGGS.
- STUFFED EGGS.
- FRIED STUFFED EGGS.
- FRICASSEED EGGS.
- EGG CHOPS.
- PLAIN OMELET.
- OMELET WITH CHEESE.
- OMELET WITH MUSHROOMS.
- OMELET WITH TOMATOES.
- POACHED EGGS WITH TOMATO CATSUP.
- EGGS POACHED IN CREAM.
- EGGS POACHED IN TOMATOES.
- EGGS IN A BROWN SAUCE.
- Soups.
- CREAM OF JERUSALEM ARTICHOKES.
- CREAM OF ASPARAGUS.
- CREAM OF LIMA BEANS.
- CREAM OF CAULIFLOWER.
- CREAM OF CELERY.
- CREAM OF CHESTNUTS.
- CREAM OF CUCUMBERS.
- CREAM OF SUMMER SQUASH.
- CREAM OF LETTUCE.
- CREAM OF MUSHROOMS.
- CREAM OF GREEN PEAS.
- CREAM OF RICE.
- CREAM OF SPINACH.
- CARROT SOUP.
- CELERIAC SOUP.
- MOCK CLAM SOUP.
- CORN AND TOMATO SOUP.
- SOUP CRÉCY.
- CURRY SOUP.
- MOCK FISH SOUP.
- A NORWEGIAN SWEET SOUP.
- ONION SOUP.
- SOUP OF GREEN PEAS.—No. 1.
- SOUP OF GREEN PEAS.—No. 2.
- POTATO SOUP.
- PURÉE OF VEGETABLES.
- PURÉE OF TURNIPS.
- VEGETABLE SOUP.
- TOMATO SOUP.
- BARLEY SOUP.
- BLACK BEAN SOUP WITH MOCK MEAT BALLS.
- Entrées.
- EGG BORDER WITH RICE AND CURRY SAUCE.
- RICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE.
- A BORDER TIMBALE OF MOCK CHICKEN.
- A MOULD OF SPAGHETTINA.
- SPINACH BORDER MOULD.
- A FILLING FOR THE CENTER OF MOULD OF SPINACH.
- MOCK COD FISH BALLS.
- MOCK FISH BALLS IN CURRY OR CREAM SAUCE.
- MOCK FISH (a Norwegian dish).
- MOCK MEAT.
- SPAGHETTINA CHOPS.
- TOMATO CHOPS.
- SAVORY FRIED BREAD.
- MOCK FISH CHOPS.
- FRICASSEE OF SPAGHETTINA.
- MUSHROOMS EN COQUILLE.
- RAGOUT OF EGG PLANT.
- PATTIES OF PUFF PASTE.
- SAVORY RICE (a Mexican Dish).
- RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS.
- CURRIED RICE CROQUETTES.
- MOCK FISH CROQUETTES.
- WALNUT CROQUETTES.
- RAGOUT OF MUSHROOMS.
- MOCK CHICKEN CROQUETTES.
- Vegetables.
- TO BOIL POTATOES.
- POTATOES BAKED.
- TO MASH POTATOES.
- NEW POTATOES WITH CREAM SAUCE.
- BROILED POTATOES.
- POTATOES À LA CRÊME AU GRATIN.
- STUFFED POTATOES.
- POTATO FRICASSEE.
- POTATOES À LA DUCHESSE.
- SARATOGA CHIPS.
- FRENCH FRIED POTATOES.
- POTATOES À LA MAÎTRE D'HÔTEL.
- POTATOES LYONNAISE.
- POTATOES À LA PARISIENNE.
- POTATOES CREAMED AND BROWNED.
- POTATO PUFF.
- WHITE POTATO CROQUETTES.
- POTATO PAPA (a Mexican Dish).
- SWEET POTATOES FRIED RAW.
- COOKED SWEET POTATOES FRIED.
- SWEET POTATOES MASHED AND BROWNED.
- SWEET POTATO CROQUETTES.
- BRUSSELS SPROUTS.
- OKRA AND TOMATOES.
- BEETS.
- PURÉE OF PEAS.
- PURÉE OF LIMA BEANS
- PURÉE OF CUCUMBERS.
- STUFFED CUCUMBERS.
- CUCUMBERS STUFFED WITH MUSHROOMS.
- ESCALLOPED EGG PLANT.
- STUFFED EGG PLANT.
- GREEN CORN CAKES.
- CORN PUDDING.
- MOCK OYSTERS OF GREEN CORN.
- CORN BOILED ON THE COB.
- CURRY OF CORN.
- CROQUETTES OF SALSIFY AND CELERIAC.
- INDIAN CURRY OF VEGETABLES.
- KOHLRABI.
- MARROWFAT BEANS BAKED.
- BAYO OR MEXICAN BEANS.—No. 1.
- MEXICAN BEANS.—No. 2.
- EMPARADAS (a Mexican Recipe).
- FRIJOLES FRITOS.
- BROILED MUSHROOMS.
- MUSHROOMS ON TOAST.
- MUSHROOMS STEWED IN A CREAM SAUCE.
- TOMATOES STUFFED WITH MUSHROOMS.—No. 1.
- TOMATOES STUFFED WITH MUSHROOMS.—No. 2.
- ESCALLOPED TOMATOES.
- TOMATOES WITH EGG.
- FRENCH CARROTS IN BROWN SAUCE.
- FRENCH CARROTS AND PEAS.
- SPINACH PUDDING.
- SPINACH BALLS.
- TOMATOES AND MUSHROOMS.
- TO BOIL RICE PLAIN.
- CAULIFLOWER WITH DRAWN BUTTER.
- ESCALLOPED CAULIFLOWER.
- ESCALLOPED SPAGHETTINA.
- CHESTNUT PURÉE.
- PURÉE OF DRIED WHITE BEANS.
- SQUASH PUDDING.
- SQUASH FRITTERS.
- SUMMER SQUASH.
- RICE CROQUETTES.
- FRICASSEE OF CELERIAC.
- YELLOW TURNIP RAGOUT.
- TOMATOES STUFFED WITH CHEESE.
- JERUSALEM ARTICHOKES.
- ASPARAGUS.
- POINTES D'ASPERGES.
- PURPLE CABBAGE WITH CHESTNUTS.
- PARSNIP CROQUETTES WITH WALNUTS.
- PARSNIPS FRIED.
- PARSNIP FRITTERS.
- TO COOK STRING BEANS.
- SPANISH ONIONS STUFFED.
- STUFFED CELERIAC WITH SPANISH SAUCE.
- SPRING CABBAGE STEWED.
- SPRING CABBAGE WITH CREAM SAUCE.
- SPRING TURNIPS IN CREAM SAUCE.
- WHITE BREAD BALLS.
- NOODLES.
- NOODLES À LA FERRARI.
- GNOCCHI À LA ROMAINE.
- Salads.
- MAYONNAISE DRESSING.
- CREAM SALAD DRESSING.
- FRENCH DRESSING.
- TOMATO ICE SALAD.
- [2]TOMATO JELLY.
- SPAGHETTINA AND CELERY SALAD.
- SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS.
- SALAD OF FRESH FRUIT.
- [3]CUCUMBER JELLY.
- WALNUT AND CELERY SALAD.
- PINEAPPLE AND CELERY SALAD.
- FRUIT SALAD.
- POTATO SALAD.
- SALAD OF TOMATOES STUFFED WITH CELERY.
- CELERIAC AND LETTUCE SALAD.
- RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD.
- SALAD À LA MACÉDOINE.
- ASPARAGUS SALAD.
- CUCUMBER SALAD.
- COLD SLAW.
- TOMATO SALAD.
- ENDIVE
- EGG SALAD.
- Desserts.
- APPLE BETTY.
- APPLE CHARLOTTE.
- APPLE CROQUETTES.
- APPLES STEWED WHOLE.
- APPLE SOUFFLÉ.
- APPLE CUSTARD.—No. 1.
- APPLE CUSTARD.—No. 2.
- BAKED APPLE DUMPLINGS.
- APPLE FLOAT.
- APPLES FRIED.
- APPLE MARMALADE.
- APPLE MERINGUE.
- APPLE PUDDING.—No. 1.
- APPLE PUDDING.—No. 2.
- APPLES STEWED IN BUTTER.
- TO STEAM APPLES.
- SCALLOPED APPLES.
- BANANA FRITTERS.
- BAVARIAN CHERRY CAKE.
- CRANBERRY BAVARIAN CREAM.
- A MOULD OF FRESH FRUIT.
- A DESSERT OF MIXED FRUIT.
- GOOSEBERRY PUDDING.
- PINEAPPLE MERINGUE.
- PRUNE SOUFFLÉ.
- PRUNE MOULD.
- STEWED DRIED FIGS.
- RHUBARB MERINGUE.
- SCALLOPED RHUBARB.
- RICE AND DATE PUDDING.
- RICE AND FIG PUDDING
- RICE AND RAISIN PUDDING.
- RICE AND PRUNE PUDDING.
- RICE FLOUR PUDDING.
- RICE SOUFFLÉ COLD.
- RICE PUDDING.—No. 1.
- RICE PUDDING.—No. 2.
- RICE OMELETTE SOUFFLÉ.
- STRAWBERRY SHORTCAKE.—No. 1.
- STRAWBERRY SHORTCAKE.—No. 2.
- LADIES' LOCKS FILLED WITH STRAWBERRIES.
- STRAWBERRIES SCALLOPED.
- CURRANT PUDDING.
- STEWED DATES.
- STUFFED DATES.
- TAPIOCA AND APPLE PUDDING.
- TAPIOCA AND STRAWBERRY JELLY.
- TAPIOCA AND RASPBERRY JELLY.
- TAPIOCA AND CURRANT JELLY.
- PEARL SAGO AND FRUIT JELLIES.
- BREAD AND BUTTER PUDDING.—No. 1.
- BREAD AND BUTTER PUDDING.—No. 2.
- BREAD CUSTARD.
- FRIED BREAD.
- CHOCOLATE CREAM.
- CHOCOLATE CUSTARD.
- CHOCOLATE PUDDING.
- COTTAGE PUDDING.
- CARAMEL CUSTARD BAKED.
- SOFT-BOILED CUSTARD.
- A SIMPLE DESSERT.
- GINGER CREAM.
- GRAHAM PUDDING.
- NALESNEKY (a Russian Recipe).
- NOODLE PUDDING.
- PARADISE PUDDING.
- PRINCESS PUDDING.
- ENGLISH PLUM PUDDING.
- SAGO SOUFFLÉ.
- SEMOULINA PUDDING.
- SERNIKY (a Russian Recipe).
- STEAMED PUDDING.
- SPONGE CAKE MERINGUE.
- PUDDING OF STALE CAKE.
- BAKED TAPIOCA PUDDING.
- TAPIOCA CREAM.
- STEAMED RICE.
- RICE CAKE.
- BROWN BREAD PUDDING.
- Ices.
- VANILLA ICE CREAM.
- COFFEE ICE CREAM.
- STRAWBERRY ICE CREAM.
- RASPBERRY ICE CREAM.
- WALNUT ICE CREAM.
- ORANGE ICE.
- STRAWBERRY ICE.
- WHITE CURRANT ICE
- PINEAPPLE ICE.
- LEMON ICE.
- RASPBERRY ICE.
- FROZEN PUDDING.
- WINDSOR ROCK PUNCH.
- Cakes.
- CAKE MAKING.
- ANGEL CAKE.
- BERLINERKRANDS (a Norwegian Cake).
- BLUEBERRY CAKE.
- CINNAMON CAKE.
- CREAM PUFFS.
- LADY CAKE.
- HONEY CAKE (a Norwegian Recipe).
- SIMPLE FRUIT CAKE.
- BAVARIAN CAKE.
- POUND CAKE.
- SPONGE CAKE.—No. 1.
- SPONGE CAKE.—No. 2.
- CORN SPONGE CAKE (a Spanish Recipe).
- SPICED GINGERBREAD.
- CREAM GINGERBREAD.
- GINGER SPONGE CAKE.
- SOFT GINGERBREAD.
- GINGER CAKES.
- GINGER SNAPS.—No. 1.
- GINGER SNAPS.—No. 2.
- HARD GINGERBREAD.
- BRANDY SNAPS.
- PEPPER NUTS.—No. 1.
- PEPPER NUTS—No. 2.
- TEA CAKES.
- FIG CAKE.
- GINGER LAYER CAKE.
- ORANGE CAKE.
- PINEAPPLE CAKE.
- CHOCOLATE LAYER CAKE.
- POOR MAN'S CAKE (a Norwegian Recipe).
- VENISON CAKES (a Norwegian Recipe).
- SEED CAKES.
- DROP CAKES.
- LEBKUCHEN.
- MACAROONS (a Bavarian Recipe).
- CHOCOLATE MACAROONS (a Bavarian Recipe).
- SODA CAKES.
- WALNUT WAFERS.
- JODE CAKES (a Norwegian Recipe).
- FROSTING.
- BOILED ICING.
- Pies.
- PLAIN PASTRY.
- PUFF PASTE.
- TO MAKE ONE SQUASH OR PUMPKIN PIE.
- SWEET RISSOLES.
- RICHMOND MAIDS OF HONOR.
- CHEESE CAKES.
- COCOANUT PIE (a Southern Recipe).
- LEMON PIE (a Southern Recipe).
- MINCE MEAT.
- Candies.
- CHOCOLATE CARAMELS—No. 1.
- CHOCOLATE CARAMELS.—No. 2.
- CHOCOLATE CARAMELS.—No. 3.
- CHOCOLATE CREAM PEPPERMINTS.
- CANDY (to Pull).
- CHESTNUTS GLACÉ.
- COCOANUT CAKES.
- HOARHOUND CANDY.
- MARSHMALLOWS.
- NOUGAT.
- PANOCHE (a Spanish Recipe).
- PEPPERMINT DROPS.
- PRALINES.
- VASSAR FUDGE.
- Preserves.
- PRESERVE OF MIXED FRUITS.
- RED CURRANT JAM.
- RED CURRANT JELLY.
- RED CURRANT SYRUP.
- BLACK CURRANT SYRUP.
- CRANBERRY JAM.
- GOOSEBERRY JELLY.
- GOOSEBERRY JAM.
- GRAPE JAM.
- PINEAPPLE JAM.
- RASPBERRY OR STRAWBERRY JAM.
- ORANGE MARMALADE.
- PUMPKIN CHIPS.
- Pickles, Sauces, etc.
- RIPE CUCUMBER PICKLE.
- SWEET PICKLED PEACHES.
- SWEET PICKLED PLUMS.
- SPICED CURRANTS.
- CHILI SAUCE.
- CHILI PEPPER SAUCE.
- MUSTARD PICKLES.
- RIPE TOMATO PICKLE.
- GREEN TOMATO PICKLES.
- GOOSEBERRY CATSUP.
- RASPBERRY VINEGAR.
- Sweet Sauces.
- FRUIT SAUCE.
- FRESH FRUIT SAUCE.
- ORANGE SAUCE.
- BANANA SAUCE.
- FOAMING SAUCE.
- HARD SAUCE.
- SOUTHERN SAUCE.
- VANILLA SAUCE.
- SAUCE FOR NOODLE PUDDING.
- MAPLE SYRUP SAUCE.
- Savory Sauces.
- VEGETABLE STOCK FOR SAUCES.
- COLORING FOR SAUCES, SOUPS, Etc.
- OLIVE SAUCE.
- SAUCE HOLLANDAISE.
- DRAWN BUTTER OR CREAM SAUCE.
- CURRY SAUCE.
- CHEESE SAUCE.
- TOMATO SAUCE.
- SAUCE TARTARE
- SAUCE PIQUANTE.
- Sandwiches.
- CHEESE SANDWICHES.
- CELERY SANDWICHES.
- NUT AND CREAM CHEESE SANDWICHES.
- NUT SANDWICHES.
- WHOLE WHEAT BREAD AND PEANUT SANDWICHES.
- OLIVE SANDWICHES.
- Sundries.
- CRACKERS AND CHEESE TOASTED.
- CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.
- WELSH RAREBIT.
- CHEESE SOUFFLÉ.
- CHEESE STRAWS.
- PÂTE À CHOU FOR SOUPS.
- A FILLING FOR PATTIES.
- GRUEL OF KERNEL FLOUR OR MIDDLINGS.
- KOUMYSS.
- HOME-MADE BAKING POWDER.
- VANILLA EXTRACT.
- VANILLA SUGAR.
- SPINACH FOR COLORING.
- TOMATO PASTE FOR SANDWICHES.
- CHEESE PASTE FOR SANDWICHES.
- Miscellaneous Recipes.
- TOOTH POWDER.
- JAPANESE CREAM.
- ORANGE FLOWER LOTION FOR THE COMPLEXION.
- BAY RUM.
- FINE LAVENDER WATER.
- GOOD HARD SOAP.
- POLISH FOR HARD OR STAINED WOOD FLOORS.
- CONTENTS.
- BREADS, ROLLS, Etc.
- EGGS.
- SOUPS.
- ENTRÉES.
- VEGETABLES.
- SALADS.
- FRUIT DESSERTS.
- DESSERTS. PUDDINGS.
- ICE CREAMS AND WATER ICES.
- CAKES.
- PIES.
- CANDIES.
- PRESERVES.
- PICKLES, SAUCES, Etc.
- SWEET SAUCES.
- SAVORY SAUCES.
- SANDWICHES.
- SUNDRIES.
- MISCELLANEOUS RECIPES.
- 5
- 6
- 7
- 8
- 9
- 10
- 11
- 12
- 13
- 14
- 15
- 16
- 17
- 18
- 19
- 20
- 21
- 22
- 23
- 24
- 25
- 26
- 27
- 28
- 29
- 30
- 31
- 32
- 33
- 34
- 35
- 36
- 37
- 38
- 39
- 40
- 41
- 42
- 43
- 44
- 45
- 46
- 47
- 48
- 49
- 50
- 51
- 52
- 53
- 54
- 55
- 56
- 57
- 58
- 59
- 60
- 61
- 62
- 63
- 64
- 65
- 66
- 67
- 68
- 69
- 70
- 71
- 72
- 73
- 74
- 75
- 76
- 77
- 78
- 79
- 80
- 81
- 82
- 83
- 84
- 85
- 86
- 87
- 88
- 89
- 90
- 91
- 92
- 93
- 94
- 95
- 96
- 97
- 98
- 99
- 100
- 101
- 102
- 103
- 104
- 105
- 106
- 107
- 108
- 109
- 110
- 111
- 112
- 113
- 114
- 115
- 116
- 117
- 118
- 119
- 120
- 121
- 122
- 123
- 124
- 125
- 126
- 127
- 128
- 129
- 130
- 131
- 132
- 133
- 134
- 135
- 136
- 137
- 138
- 139
- 140
- 141
- 142
- 143
- 144
- 145
- 146
- 147
- 148
- 149
- 150
- 151
- 152
- 153
- 154
- 155
- 156
- 157
- 158
- 159
- 160
- 161
- 162
- 163
- 164
- 165
- 166
- 167
- 168
- 169
- 170
- 171
- 172
- 173
- 174
- 175
- 176
- 177
- 178
How to Listen
- 1. Click "Listen Free" above
- 2. The book opens in CastReader's browser reader
- 3. Click the play button — AI narration starts with word highlighting
- 4. Use "Send to Phone" to continue listening on your phone
FAQ
Is this audiobook really free?
Yes. "The Golden Age Cook Book" is a public domain work from Project Gutenberg. CastReader converts it to audio using AI text-to-speech for free. No account or payment needed.
What does the AI voice sound like?
CastReader uses Kokoro TTS, a natural-sounding AI voice. It handles punctuation, names, and dialogue naturally. Most listeners forget it's AI after a few minutes.
Can I listen on my phone?
Yes. Open the book, then use "Send to Phone" to stream audio to your phone via Telegram. No app download needed.