The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

A Charlotte Russe

1 page in this part of The British Cookery Book.

A Charlotte Russe

1073. Take a plain mould, pour in a little calves' foot jelly to cover the bottom of the mould. When set, take finger biscuits, cut them…

Rights & ReuseThe complete text of The British Cookery Book (1864) 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.