Plain Cookery Book for the Working Classes by Charles Elme Francatelli
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- ISBN 10 0750953225
- ISBN 13 9780750953221
- Published Oct 11 2010
- Format eBook
- Page Count 144
- Language English
- Countries United Kingdom
- Publisher The History Press Ltd
- Imprint The History Press Ltd
Publishers Text
First published in 1852, Charles Elme Francatelli's A Plain Cookery Book for the Working Classes features 241 recipes suitable for small budgets. From the simple art of boiling potatoes to the more advanced Pumpkin Porridge, each recipe is described in detail by Francatelli to ensure a delicious dish every mealtime. With recipes ranging from Sheep's Head Broth to A Pudding made of Small Birds, Francatelli ably instructs even the most impoverished homemaker on how to prepare meals on a small budget. Accompanied by contemporary advertisements, this collection intends that 'your families may be well fed, and your homes made comfortable' with handy hints for meals and cures for common ailments. Charles Elme Francatelli (1805-1876) was an Anglo-Italian chef who was chief cook to Queen Victoria. His other works include The Modern Cook and The Cook's Guide.Other cookbooks by this author
- Chef to Queen Victoria: The Recipes of Charles Elmé Francatelli
- The Cook's Guide, and Housekeeper's & Butler's Assistant: A Practical Treatise On English and Foreign Cookery in All Its Branches ...
- The Cook's Guide, and Housekeeper's & Butler's Assistant: A Practical Treatise on English and Foreign Cookery in All Its Branches ... - Scholar's Choice Edition
- The Cook's Guide, and Housekeepers and Butler's Assistant: A Practical Treatise on English and Foreign Cookery in All Branches ...
- The Cook's Guide, and Housekeepers and Butler's Assistant: A Practical Treatise on English and Foreign Cookery in All Branches ... - Primary Source Edition
- The Cook's Guide, and Housekeepers and Butler's Assistant; A Practical Treatise on English and Foreign Cookery in All Branches
- The Modern Cook: A Practical Guide To The Culinary Art In All Its Branches (1846)
- The Modern Cook: A Practical Guide To The Culinary Art In All Its Branches (1846)
- The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches: Comprising, in Addition to English Cookery, the Most Approved and Recherche Systems of French, Italian, and German Cookery; Adapted As Well for the Largest Establishments As for T
- The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches
- The Modern Cook: 1462 Recipes by Queen Victoria's Chef
- The Modern Cook
- The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted As Well for the Largest Establishments As for the Use of Private Families
- The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches (1846)
- The Modern Cook
- The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches ... from the 9th Ed. Carefully Revised and Considerably Enlarged. with Sixty-Two Illustrations
- The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches: Comprising, in Addition to English Cookery, the Most Approved and Recherche Systems of French, Italian, and German Cookery; Adapted as Well for the Largest Establishments as F...
- The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted as Well for the Largest Establishments as for the Use of Private Families - Primary Source Edition
- The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches ... from the 9th Ed. Carefully Revised and Considerably Enlarged. with Sixty-Two Illustrations - Primary Source Edition
- Modern Cook
- Modern Cook
- Modern Cook
- The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches: Comprising, in Addition to English Cookery, the Most Approved and Recherche Systems of French, Italian, and German Cookery; Adapted as Well for the Largest Establishments as F
- The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted as Well for the Largest Establishments as for the Use of Private Families
- The Modern Cook - Primary Source Edition
- The Modern Cook: A Practical Guide to the Culinary Art In All Its Branches
- A Plain Cookery Book for the Working Classes
- A Plain Cookery Book for the Working Classes
- A Plain Cookery Book for the Working Classes
- A Plain Cookery Book for the Working Classes
- A Plain Cookery Book for the Working Classes
- A Plain Cookery Book for the Working Classes
- A Plain Cookery Book for the Working Classes
- A Plain Cookery Book for the Working Classes: Unabridged Original Classics Series - Complete Paperback Edition
- A Plain Cookery Book for the Working Classes - Scholar's Choice Edition
- A Plain Cookery Book for the Working Classes (Dodo Press)
- The Royal English and Foreign Confectioner
- The Royal English and Foreign Confectioner
- The Royal English and Foreign Confectioner - Primary Source Edition
- The Royal English and Foreign Confectioner - Scholar's Choice Edition
- The Royal English and Foreign Confectioner; A Practical Treatise on the Art of Confectionary in All Its Branches, Comprising Ornamental Confectionary Artistically Developed: Different Methods of Preserving Fruits, Fruit Pulps, and Juices in Bottles, the
