A Plain Cookery Book for the Working Classes

Francatelli, Charles Elmé · 1852 · England · 241 recipes
A Plain Cookery Book for the Working Classes
Author
Francatelli, Charles Elmé
Year
1852
Provider
gutenberg (#22114)
Country
England
City
London
Language
en
Strategy
francatelli
Source URL
https://www.gutenberg.org/ebooks/22114.html.images
In corpus
✓ Included
Arisa's Note
Recipes (241) · page 5 of 5
# Title Ingredients Instructions Status
201 Salt Fish with Parsnips 9 8 success
202 Sausage Dumplings 5 7 success
203 Sausage Rolls 3 6 success
204 Sharp Sauce for Broiled Meats 9 4 success
205 Sheep's-head Broth 11 5 success
206 Sheep's Pluck 13 8 success
207 Sick-diet Jelly 5 4 success
208 Small Batter-pudding 7 9 success
209 Soothing Drink for Coughs 5 6 success
210 Soused Mackerel 7 4 success
211 Stewed Eels 8 6 success
212 Stewed Leg of Beef 8 8 success
213 Stewed Muscles, or Mussels 8 8 success
214 Stewed Ox Kidney 10 7 success
215 Stewed Oysters 6 4 success
216 Stewed Prunes or Pruens 5 6 success
217 Stewed Sausages 8 7 success
218 Stewed Sheep's Trotters 11 8 success
219 Stewed Steaks 10 7 success
220 Stringent Gargle 5 6 success
221 Sweet Pudding Sauce 6 4 success
222 Tapioca 0 2 success
223 Tapioca Pudding 6 5 success
224 Tea-cup Bread-pudding 5 10 success
225 Thick Milk for Breakfast 3 4 success
226 Toad in the Hole 6 6 success
227 Toast Water 2 5 success
228 To Boil Fish 3 6 success
229 To Fry Fish 8 11 success
230 To make a Mince-pie 0 1 success
231 To make Elder Wine 8 12 success
232 Treacle Posset 2 4 success
233 Veal and Rice Broth 7 1 success
234 Veal Cutlets and Bacon 9 9 success
235 Vegetable Porridge 11 11 success
236 Welsh Rarebit 6 6 success
237 White Haricot Beans 0 0 success
238 White Wine Whey 2 5 success
239 Yeast Dumplings 4 5 success
240 Yorkshire Pie-clates for Tea 5 8 success
241 Yorkshire Pudding 5 3 success