c1950 The Vitopan Book of Instruction and Recipes

Description

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

In the publisher's original green paper wraps.

This is a first edition of this work, a vanishingly scarce copy. At present, no other copies are known on the market.

This copy is undated. Dated here as an estimate based on comparative analysis with similar trade publications, typographic style, language, product references, and production methods typical of mid-20th-century British instructional booklets.

This is a mid‑20th‑century instructional manual, likely issued alongside Vitopan’s renowned catering equipment and cleaning products, designed to educate both amateur and professional cooks on the usage and maintenance of Vitopan cookware, paired with a range of hearty, practical recipes.

Recipes include: Chicken Soup, Kidney Soup, Oxtail Soup, Celery Au Gratin, Piquant Beetroot, Braised Onions, Beefsteak and Kidney Pudding, Fricassee of Veal, Vegetable Curry, Rabbit Pudding, Jugged Hare, Smothered Pheasant, Stewed Rabbit, Raisin Pudding, Fig Pudding and Treacle Sponge Pudding, to name a few.