1887-1914 What to do with the Cold Mutton: A Book of Rechauffes, Together with Many Other Approved Receipts for the Kitchen of a Gentleman of Moderate Income; Soyer's Paper-Bag Cookery; Nelson's Home Comforts; A Hand-Book of Cookery for School and Home

Description

Original Binding, Publishers' Original Binding

A selection of five culinary cookbooks spanning the late nineteenth century and early twentieth century. 

In the original cloth bindings. 

Comprising the following titles:

What to do with the Cold Mutton: A Book of Rechauffes, Together with Many Other Approved Receipts for the Kitchen of a Gentleman of Moderate Income (1887) – Twelfth thousand edition. With economical recipes utilising leftovers, including hashed fowl, potato pudding and oyster pillau. 

Nelson’s Home Comforts (1903) – Twenty-second edition

Nelson’s Home Comforts (c1904) Twenty-third edition

Both of these editions offer wholesome and simple recipes, with a section of hints and dishes suitable for lower income households and for the sick.

Soyer’s Paper-Bag Cookery by Nicolas Soyer (1911) – Third edition. Recipes that use this popular method of cooking introduced by Soyer, the Chef at private London club Brook's and grandson of eminent French chef Alexis Soyer. 

A Hand-Book of Cookery for School and Home by Ada T. Pearson (1914). These are recipes encouraged by the growth of cookery as a subject and as an institution, "designed alike for use in schools, cottages, and middle-class homes".