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A Plain Cookery Book for the Working Classes
Charles Elmé Francatelli
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Ingredients, eight ounces of ground rice, three pints of skim milk, one ounce of butter, four ounces of sugar, a pinch of allspice or bit of lemon-peel, a pinch of salt, and two or three eggs; mix all the above ingredients (except the eggs) in a saucepan, and stir them on the fire till the batter boils; then beat up the eggs with a fork in a basin, and mix them well into the rice batter, and pour the whole into a well-greased pie-dish, and bake the pudding for an hour.
No. 42. A Bread Pudding for a Family.Ingredients, a two-pound loaf, two quarts of milk, two ounces of butter, four ounces of sugar, four ounces . . . Read More
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Community Reviews
Not really very practical (randomly opening it, there's 'Baked Bullocks heart', followed by 'stewed sheeps trotters') in this day and age of supermarket pre-packed meat.
Even my local butcher no longer has hanging carcasses in the shopfront (I remember playing punchbag with sides of beef when I was a
Very poor read, not what I was expecting.
Really interesting and insightful
Great insight into old fashioned cookery on a budget as well as interesting remedies for common ailments. The measurements and qualities were rather amusing
A fun read which satisfies both interest in historical context and the connection between food resources, diet, family budgets, and socio-economic class in 19th century Britain. Provides a list of recipes and instructions for those adventurous enough to recreate the dishes in their modern kitchens,
This book is fairly easy to adapt to modern kitchens, but I would suggest you invest in a good culinary dictionary. There are a significant number of recipes with ingredients that are impossible to find. I was able to find a cd-rom with historical cookbooks that sparked my interest in historical coo
It's always interesting to read old cookbooks. Some recipes stand the test of time, while others. . . Boiled sheep's head, anyone?
This book is geared towards working class families (read: poor) during Victorian-era England. Waste nothing. Lots of vegetables, especially potatoes and onions, I suppos
Reading this book in the historical context that it was written for - the mid 1800s - gives a fascinating insight to what it meant to be dirt poor. The recipes waste *nothing* - if you're boiling potatoes, veggies, or meat, use the water to make soup and let everyone fill up on soup.
The whole approa
Very interesting book as all it is is a reprint of a book published originally in the late 1800's. My, how things have changed. The recipes in this book are all quite simple, but also intended to feed large numbers of people at as low a cost as possible. Quite chatty in it's instructions which just