Picture of author.

Charles Elme Francatelli (1805–1876)

Autor(a) de A Plain Cookery Book for the Working Classes

9 Works 194 Membros 5 Reviews

About the Author

Disambiguation Notice:

(eng) Not sure if all works under Modern Cook are actually same work.

Image credit: Charles Elmé Francatelli

Obras de Charles Elme Francatelli

Etiquetado

Conhecimento Comum

Data de nascimento
1805
Data de falecimento
1876-08-10
Sexo
male
Nacionalidade
UK
Local de nascimento
London, England, UK
Ocupação
chef
Organizações
Crockfords Club
Aviso de desambiguação
Not sure if all works under Modern Cook are actually same work.

Membros

Resenhas

“…English and Foreign. A practical treatise on the art of confectionary in all its branches; comprising ornamental confectionary artistically developed; different methods of preserving fruits, fruit pulps, and juices in bottles, the preparation of jams and jellies, fruit, and other syrups, summer beverages, and a great variety of National drinks with directions for making dessert cakes, plain and fancy bread, candies, bonbons, comfits, spiritus essences, and cordials..

ALSO the art of ice-making and the arrangement and general economy of fashionable desserts.… (mais)
 
Marcado
AgedPeasant | Jan 19, 2022 |
Plain, fairly easy-to-follow instructions to make basic dishes. Some dishes are still familiar: roast fowl, rice pudding, meat pie. Others sound a bit odd to modern ears: Cocky Leaky, Italian cheese (which is bits of pig and seasonings baked together until spreadable), baked bullock's heart. Some measurements are in Imperial, but others are things like "a pennyworth of mixed pickles", "half-a-gill" of vinegar, or "pieces about the size of a pigeon's egg". In terms of ingredients, bread and herbs predominate, with a lot of oatmeal, rice, and salted pork. The cheeks, heels, and organs of animals are commonly used as well. Interestingly, although ketchup and curry were already common enough to Victorian audiences that Francatelli doesn't think to explain them, the poor were still going to bakers to bake their food. Additionally, it's clear that Francatelli is writing for a fairly urban audience, because although he assumes everyone knows how to pluck a fowl or will make their own fruit preserves, he also gives very detailed instructions on how to break down a pig's body. His audience is at an odd stage in society, where they don't raise or grow their own food but still deal wtih ingredients at their most basic level.

Can be read for free here.
… (mais)
 
Marcado
wealhtheowwylfing | 1 outra resenha | Feb 29, 2016 |
Originally published in London, 1852. Excellent economical and simplistic recipes for the country people with gardens and a source of various types of meat. There are also recipes for wine, beer, and bread.
 
Marcado
Sundownr | 1 outra resenha | Jan 9, 2011 |
 
Marcado
kitchengardenbooks | 1 outra resenha | Mar 5, 2010 |

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Estatísticas

Obras
9
Membros
194
Popularidade
#112,877
Avaliação
3.9
Resenhas
5
ISBNs
27

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