Official handbook of the National Training School of Cookery : with lists of utensils necessary, and lessons on cleaning utensils.

  • National Training School of Cookery (London)
Date:
1905
Catalogue details

Licence: In copyright

Credit: Official handbook of the National Training School of Cookery : with lists of utensils necessary, and lessons on cleaning utensils. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    UTENSILS REQUIRED FOR THE LOCAL CLASSES FOR COOKERY. IN CONNECTION WITH THE NATIONAL TRAINING SCHOOL FOR COOKERY. FOR A PLAIN COOKERY DEMONSTRATION LESSON. LIST OF UTENSILS AND THEIR AVERAGE COST. L J. d. 1 oval iron boiler 050 2 large saucepans °75 2 medium ditto . . 041 I frying pan oi6 I omelet pan 010 I colander 016 1 Yorkshire-pudding tin 009 2 baking sheets 044 1 weighing machine a!id weights 0156 2 cake tins 014 1 bread tin 010 3 tin measures (i gill, ^ pint and i pint) 020 6 patty pans 004 2 cook’s knives 036 2 forks 014 4 iron spoons 012 4 wooden spoons oii 2 tea-spoons . . ..00 5 I bread and nutmeg grater 007 I flour dredger 0010 I pepper dredger 010 I pail 012 1 can . . . . . . , . , . .043 2 galvanized washing-up tubs 059 I gravy strainer 013 I paste board 039 I rolling pin . . .006 Z3 12 4