Photo de l'auteur

Charles Elme Francatelli (1805–1876)

Auteur de A Plain Cookery Book for the Working Classes

9 oeuvres 190 utilisateurs 5 critiques

A propos de l'auteur

Notice de désambiguation :

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

Crédit image: Charles Elmé Francatelli

Œuvres de Charles Elme Francatelli

Étiqueté

Partage des connaissances

Date de naissance
1805
Date de décès
1876-08-10
Sexe
male
Nationalité
UK
Lieu de naissance
London, England, UK
Professions
chef
Organisations
Crockfords Club
Notice de désambigüisation
Not sure if all works under Modern Cook are actually same work.

Membres

Critiques

“…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.… (plus d'informations)
 
Signalé
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.
… (plus d'informations)
 
Signalé
wealhtheowwylfing | 1 autre critique | 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.
 
Signalé
Sundownr | 1 autre critique | Jan 9, 2011 |
 
Signalé
kitchengardenbooks | 1 autre critique | Mar 5, 2010 |

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Statistiques

Œuvres
9
Membres
190
Popularité
#114,774
Évaluation
3.9
Critiques
5
ISBN
27

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