This site is the complete 1864 book The British Cookery Book, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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The Book
1 page
Effects of Food Upon Man
2 pages
Sect. 2.-on the Abuse of Food
1 page
The Abuse of Food
1 page
And the Alimentary Value of Food
1 page
Comparative Value of Food
1 page
Comparative Value of Food in Nutritive Matter
1 page
The System
1 page
Quantities of Food Demanded by the System
1 page
Sect. I.-General Remarks
1 page
General Remarks
1 page
The Cook and Her Utensils
5 pages
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Highlights
Delicious Fruit Pudding
831. Mix two and a half pounds of red currants and raspberries with one and a quarter pound of raw sugar, then fill a…
The Abuse of Food
in our temperate climate, it is not required by healthy men who can command a sufficient amount of heat-producing solid food…
Rich Teacup Puddings
918. Scald five ounces of crumbs of bread in milk, and add six ounces of suet chopped very fine, eight ounces of currants, seven…
Codlin Cream
1010. Pare and core twelve good-sized codlins; beat them quickly and thoroughly in a mortar; then stir in a pint of thick cream…
Dressing Shell Fish (Two nutmegs a little mace four)
two nutmegs, a little mace, four cloves, and a handful of salt, all in the finest powder; mix and, making holes in each bit of…
Sect. 4.-Stewed Fruits; to Stew Normandy Pippins
1098. Soak a dozen pippins in a quart of cold water, and let them stand all night. Strain off the water, and add to it six ounces…