A Plain Cookery Book for the Working Classes by Charles Elme Francatelli
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- ISBN 10 0752442899
- ISBN 13 9780752442891
- Published Apr 01 2007
- Format Hardcover
- Page Count 160
- Language English
- Countries United Kingdom
- Publisher The History Press Ltd
- Imprint Tempus Publishing Ltd
Publishers Text
'My object in writing this little book is to show you how you may prepare and cook your daily food, so as to obtain from it the greatest amount of nourishment at the least possible expense; and thus, by skill and economy, add, at the same time, to your comfort and to your comparative slender means.' First published in 1852, Charles Elme Francatelli's "Plain Cookbook 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 meal time. 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 its handy hints for meals and cures for common ailments.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
- 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
