Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

About the Book

1912Published
Cassell & Co.Author
8564Recipes

Cassell's New Dictionary of Cookery (1912) was the great kitchen reference of Edwardian Britain — thousands of recipes arranged in one A-to-Z, from Aberdeen Crullas to Zwiebach, nearly every one finished with its time and its probable cost in shillings and pence.

Around the alphabet Cassell's wrapped a complete education: the nature of foods, the philosophy of feeding, boiling, roasting, carving, and the management of the table — the science of the kitchen as 1912 understood it. It stood on the shelf of the professed cook and the plain one alike.

This digital edition presents the complete keyed text of the 1912 edition, one recipe to a page.

This site reproduces the complete text of the original 1912 edition, digitized page by page from the original printing. The book is in the public domain.

Rights & ReuseThe complete text of Cassell's New Dictionary of Cookery (1912) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.