Rare Antique 1887 Vintage Cookery Book High Class Cookery Recipes 2nd Edition by Mrs Charles Clarke

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Rare Antique 1887 Vintage Cookery Book High Class Cookery Recipes 2nd Edition by Mrs Charles Clarke
Rare Antique 1887 Vintage Cookery Book High Class Cookery Recipes 2nd Edition by Mrs Charles Clarke Rare Antique 1887 Vintage Cookery Book High Class Cookery Recipes 2nd Edition by Mrs Charles Clarke Rare Antique 1887 Vintage Cookery Book High Class Cookery Recipes 2nd Edition by Mrs Charles Clarke Rare Antique 1887 Vintage Cookery Book High Class Cookery Recipes 2nd Edition by Mrs Charles Clarke
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ITEM - 2nd Edition High-Class Cookery Recipes by Mrs. Charles Clarke, Lady Superintendent of the National Training School for Cookery, London, England, Dated 1887. Please read all of the description as it is quite long but very interesting, with all recipes and adverts listed completly!

TITLE - High Class Cookery Recipes 

AUTHOR - Mrs. Charles Clarke 

DATE - 1887

FORMAT - Hardback


1st EDITION (Y/N) - No (2nd Edition)

PUBLISHED BY - William Clowes and Sons Limited of 13 Charing Cross, London, England.

PRINTED BY - William Clowes and Sons Limited of 13 Charing Cross, London, England

PAGES - 220 Page plus Index and 23 Black & White Advertisments including Pears' Soap, Kitchener's, Kitchen Furnishers and Fitters, Keen's Mustard, Self-Feeding Refigerator, etc... 

SIZE - 7.25" by 5"

CONDITION - A Rare 2nd Edition of this highly intresting book in Very Good Used Condition, some v.light foxing to edges of paper and approx 1/2" cut of the top of the title page, possibly where a name was wrote in ink? (Please refer to Scans)!

There is a charge for postage & packing of £3.00 to all U.K. Residents (1st Class Mail Only, others P.O.A), will also ship Worldwide no problem but please check tablebelow for price on Postage. If you have any further questions please feel free to contact!

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Stock - Consomme - Consomme a la Rachel - Consomme a la Royale - Consomme au Riz - Consomme aux (Eufs Files - Consomme d'Orleans - Consomme a la Sevigne - Carrot Soup a la Cressy - Clear Mock Turtle - Egg Balls - Clear Mulligatawny - Garbure d'Oseille a la Parisienne - Kidney Soup - Potage aux Abatis - Potage a l'Americaine - Potage a la Bonne Femme - Potage Dupoise, or Mussel Soup - Potage aux Huitres - Potage aux Hollandaise - Potage a la Julienne - Potage a la Puree Lievre - Potage aux Queues de Boeuf - Fausse Tortue - Potage au Topioca - Potage a la Royale - Puree de Marrons - Puree de Navets - Puree d'Homard - Puree de Pommes de Terre - Puree a la Princesse - Puree des Pois Verts - Puree a la Palestine - Puree de Tomates.


Athenian Eel and Sauce - Bream Pie - Cassolettes de Saumon - Dressed Mussels - Eel Pie - Filets de Cabilleaux a la Normande - Filets de Rougets a l'Italienne - Fish Cakes - Homard a la St. Stephens - Lobster Cutlets - Lobster Soufflee - Petites Soufflees d'Homard - Scollops of Turbot - Slice of Salmon baked - Sole a la Maitre d'Hotel - Sole aux Fines Herbes - Sole au Gratin - Sole a la Bohemienne - Sole a la Portugaise - Sole a la Rouennaise - Sole a l'Hordy - Stewed Eels - Stewed Trout - Supreme de Crabe aux Tomates - Tartelettes a l'Indienne - To Warm up Perch - To Warm up Salmon - Water Souchy - Whitebait.


Curry Powder - Brown Curry (Beef) - Dry Curry - Fish Curry - Kebob Curry - Vegetable Curry - White Curry (Chicken) -Burdman of Fowl - Devilled Almonds - Devilled Lobster - Clear Mulligatawny - "Mollet" (Indian Breakfast Dish) - Pillau of Fowl.


Beef Olives - Bengal Curry - Bouches a la Reine - Chaudfroid of Chicken (No.1) - Chaudfroid of Chicken (No.2) - Chaudfroid of Larks or Quails - Chicken Casuala - Chicken Saute a la Marengo - Civet de Lievre - Creme de Volaille - Cutlets a la Bretonne - Cutlets Chaudfroid a la Russe - Cutlets a l'Epicurienne - Cutlets a la Milanaise - Mutton Cutlets a la Provencale - Cutlets a la Rachel - Cutlets a la Reforme - Mutton Cutlets a la Soubise - Cutlets a la Venetienne - Cutlets de Veau - Escallopes de Poulet a la Financiere - Fillets de Boeuf a la Bearnaise - Fillets de Boeuf a la Mirabeau - Fillets de Boeuf Pique a la Flamande - Fillets de Boeuf aux Huitres - Filets de Boeuf a la Pompadour - Filets de Boeuf a la Russe - Filets de Lievre a la St. Stephens - Filets de Veau a la Talleyrand - Fricandeau de Veau - Fricassee de Poulet - Galantine of Fowl - Gibelotte de Lapin - Jugged Hare - Forcemeats Balls - Mauviettes en Caisse a la Lucullus - Mayonnaise aux Huitres - Mayonnaise de Volaille - Minced Veal - Noix de Boeuf a la Chipolata - Ox Palates a la Financiere - Compote de Pigeons - Pigeons de Bordeaux a la Bourgeoise - Pigeons a la Duchesse - Pigeons a la Financiere - Pigeons a la Mazarin - Quails a la Lucullus - Quenelles of Veal - Ris de Veau a l'Italienne - Ris de Veau a la Supreme - Rognons a l'Epicurienne - Rognons aux Croutes - Rissoles a la Victoria - Soufflee de Perdrix - Soufflee de Volaille - Salmi of Cold Wild Duck - Tartlets of Chicken - Tendrons de Veau a la Tratare - Tendrons de Veau a la Villeroy - Tete de Veau - Vol au Vent a la Toulouse.


Bearnaise Sauce - Bechamel Sauce - Brandy Sauce - Bread Sauce - Brown Sauce - Sauce a la Cardinal - Custard Sauce - Celery Sauce - Espagnole - Finaciere Sauce - German Sauce - Sauce Hollandaise - Horse radish Sauce - Sauce Italienne - Lobster Sauce - Mayonnaise Sauce - Oyster Sauce - Sauce Piquante - Poivrade Sauce - Reform - Soubise Sauce - Supreme Sauce - Tartare Sauce - Sauce Tomate - Wine Sauce - White Sauce.


To boil a York Ham - To boil an Ox Tongue - Bolied Pheasant - Boiled Turkey and Oyster Stuffing - Braized Ox Tongue - Shoulder of Mutton Stuffed and Braized - Lark Pudding - Partridge Pudding.


Asparagus - Jerusalem Artichokes a l'Italienne - Brussels Sprouts - French Beans a la Maitre d'Hotel - Haricots panaches a la Maitre d'Hotel - Plain Salad - Potatoes Saute - Potato Scollops - Potato Croquettes - Potato Chips - Russian Salad - Seakale - Spinach - Young Carrots.


Anchovy Toast - Angels on Horseback - Birds' Nest - Cassolettes of Potato - Cassolettes of Rice - Cauliflower au Gratin - Cheese Aigrettes - Cheese d'Artois - Chesse Soufflee - Cheese Tartlets - Choux Marin au Parmesan - Cold Cheese Soufflee - Croustades - Croutes of Haddock - Croutes de Fromage Glace - Homard a la Creme - Mushroom Farcies - Eufs a l'Aurore - Eufs a la Bonne Femme - Eufs a Madame - Eufs a la Suisse - Eufs Farcies a la Provencale - Oysters a la St. Patrick - Raviolis a l'Italienne - Sardines a la Piedmontaise - Savoury Cream - Scotch Eggs - Soufflee of Dried Haddock - Tomates Farcies au Gratin.


Cheese Pastry - Flaky Crust - Genose Pastry - Petits Choux - Puff Paste - Rough Puff - Short Crust.


Cheese Omlet - Kidney Omlet - Oyster Omlet - Savoury Omlet - Sweet Omlet - Tomato Omlet - Soufflee Omlet.


Amber Pudding - Alexandra Pudding - Brown Bread Pudding - Baked Lemon Pudding - Cabinet Pudding - Caramel Pudding - Cocoanut Pudding - Fig Pudding - Plum Pudding - Pineapple Soufflee - Raspberry Pudding - Semolina Pudding - Mince Meat - Vennoise Pudding - Vanilla Soufflee - West Riding Pudding.


Coffee Cream - Ginger Cream - Italian Cream - Neopolitian Cream - Rice Cream - Strawberry Cream - Vanilla Cream - Velvet Cream - Apple Jelly - Aspic Jelly from Calves' feet - Aspic Jelly from French Gellatine - Claret Jelly - Orange Jelly - Punch Jelly - Wine Jelly from Calves' Feet - Wine Jelly from French Gellatine - Ice Pudding - Lemon Water Ice - Pineapple Water Ice - Strawberry Cream Ice - Cold Cabinet Pudding - Charlotte Russe - Chartreuse of Oranges - Chocolate Tarlets - Custard - Diplomatic Pudding - Gateaux a l'Africaine - Gateau de Prunes - Jubilee Pudding - Marguerites - Meringues - Princess Pudding  or Cold Soufflee - Riz a l'Imperatice - Spanish Soufflee - Timbale de Fruits a la Marechale.


Arrowroot Cake - Cocoanut Buns - Chocolate Cake - Galettes - Genoa Cake - German Pound Cake - Maderia Cake - Mocha Cake - Orange Cake - Rich Plum Cake - Savarin - Sponge Cake - Cake Icing - Sultanna Cake - Vienna Bread - Walnut Cake


Pears' Soup - The National Kensington Kitchener - R. Temple & F. Crook (Complete Kitchen Furnishers and Fitters of Belgrave Square, London) - T. W. Beach & Sons (Limited) Whole Fruit Jams of South Kensington - Ad for Book; Plain Cookery Recipes by Mrs. Charles Clarke - Lidstone & Co. (Butchers) of Sloane Street - Wilson's Patent Cooking Ranges and Stoves - Keen's Mustard - Adam & Son Manufacturing & Furnishing Ironmongers of Haymarket - Sugg's Patent "Charing Cross" Gas Kitchener - Searcy's Oriental Salt - The Self-Feeding Refrigerator - "Sanitary" Perkins Patent  "Seamless Steel" Saucepans, Stewpans, Saute Pans, Bain Marie Pans, Stock Pans, etc... - Rippingille's Patent Prize Medal Oil Cooking Stoves - Tallacks' of Hatton Gardens "Heat Conductors" - Giles Improved Patent Luminous Gas Cooking Appliances - Edmunds Currie Powders and Pastes - Joseph Davis & Co  Oven Thermometers, Fryometers and Domestic Thermometers - Arthur Line (Inventor and Patentee) Two Lipped Saucepan  - The "Rolle Arms" Hotel, South Devon - Leoni's Double Gold Medal Nonpariel Family Gas Kitcheners - W. Hacking Furnishing Ironmonger - Yeatman & Co. Pudding and Blancmange Powders - Treloars Cheviot All-Wool Carpets. 

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