Kettner's Book of the Table

Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.

The Introduction

5 entries in this part of Kettner's Book of the Table.

Introduction

Introduction the surface when quite raw inside; and therefore-though the new method is neglected and is even forgotten very much-it was put…

Introduction: England

It is well to be particular in receipts; but it is idle to put out of sight the fact that particulars vary every day, in every country, and…

Introduction: Acquired

Some people may innocently argue, -" What harm is there in a wrong word so long as the dish is good? We eat the food and not the name." But…

Vegetable

Rice 81 Oats 138 Potatoes 84 White Bread 142 Maize 100 Black Bread 166 Rye 106 Peas 239 Radish 106 Lentils 276 Wheat Barley 119 Haricots…

Animal

Human Milk Cow's Milk Yolk of Egg Oysters 100 Lamb 833 • 237 White of Egg 845 305 Lobster 859 305 Skate 859 Cheese 331 Veal 873 Eel 434…

Rights & ReuseThe complete text of Kettner’s Book of the Table (1877) 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.