Name/TitleA Plain Cookery Book for the Working Classes
EditionNew Edition
MakerFrancatelli, Charles Elmé
Maker RoleAuthor
About this objectSmall paperback book: 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli, late maître d'hôtel and chief cook to [Victoria] Her Majesty the Queen. Contains 241 recipes and methods for preparing and cooking daily food, "so as to obtain from it the greatest amount of nourishment at the least possible expense; and thus, by skill and economy, add, at the same time, to your comfort and to your comparatively slender means." Also includes short section titled 'Economical and Substantial Soup for Distribution to the Poor.'
Fully digitised (112 pages)
Medium and MaterialsOrganic, paper
MeasurementsH: 145 x W: 110 x D: 7 mm
Date Made1852
PeriodVictorian
Place MadeEngland, London
Place NotesRoutledge, Warne, and Routledge, Farringdon Street, London
PublisherThe Scolar Press
Publication Date1852
Publication PlaceEngland, Ilkley
PublisherRoutledge, Warne, and Routledge
Publication Date1977 or after
Publication PlaceEngland, London
Subject and Association Descriptionhttps://en.wikipedia.org/wiki/Charles_Elm%C3%A9_Francatelli:
Charles Elmé Francatelli (1805 – 10 August 1876) was an Italian British cook, known for his cookery books popular in the Victorian era, such as The Modern Cook. Francatelli was born in London, of Italian descent, in 1805. He was educated in France, where he studied the art of cookery under Marie-Antoine Carême. Returning to England, he was employed successively by various noblemen, subsequently becoming chief chef of the St James's Club, popularly known as Crockford's club. He left Crockford's to become chief cook to Queen Victoria from 9 March 1840 to 31 March 1842, and then returned to Crockford's. He was managing steward of the Coventry House Club from the day it opened on 1 June 1846 until it closed on 25 March 1854, and at the Reform Club from 1854 to 1861. He was manager of the St James's Hotel, at the corner of Berkeley Street and Piccadilly, from 1863 to 1870. He worked as chef de cuisine to the Prince and Princess of Wales at the nearby Marlborough House from early 1863 until at least late September 1866. From 1870 to 76 he was manager of the Freemasons' Tavern. He died at Eastbourne.
A digital version of the book is available here:
https://www.gutenberg.org/files/22114/22114-h/22114-h.htm
Subject and Association Keywordscookery, cooking, recipes
Subject and Association Keywordshousework, housewives, housewifery
Subject and Association KeywordsWorking-class culture
Subject and Association Keywordseconomy, austerity
Object TypeBook
ISBN/ISSN085967 390 1
Object numberGWL-2023-19
Spine LabelA Plain Cookery Book for the Working Classes
Copyright LicenceAll rights reserved