1888 The Official Handbook for the National Training School for Cookery: Containing the Lessons on Cookery which Constitute the Ordinary Course of Instruction in the School with Lists of Utensils Necessary, and Lessons on Cleaning Utensils

Description

First Edition, Original Binding, Publishers' Original Binding, Very Scarce

In the publisher's original cloth binding.

This copy is undated. Dated here using Jisc, from a copy held at Glasgow Caledonian University. 

This edition is a new and cheaper edition,  twenty-eight thousandth.

Originally issued by the National Training School of Cookery in South Kensington (established 1873, renamed in 1902), this comprehensive work outlines the cookery lessons taught at the school, in structured “lesson” format. This edition covers utensils, cleaning materials, lessons on cleaning and lessons on cookery. 

With such recipes such as: Oatmeal Biscuits, Yorkshire Tea Cakes, Mutton Broth, Tomates Farcie au Gratin, Melted Butter Sauce, Stewed Lentils, Carrot Pudding, Batter Pudding, Alexandra Pudding, and Vennoise Pudding, to name a few.

Six pages of advertisements to the rear, and to the endpapers.