High-class cookery recipes : as taught in the school / prepared by Mrs. Charles Clarke.

  • Clarke, Edith, 1844-1926.
Date:
1887
Catalogue details

Licence: Public Domain Mark

Credit: High-class cookery recipes : as taught in the school / prepared by Mrs. Charles Clarke. 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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    NOTE. To insure good frying, the heat of the fat should be tested by a fryometer; the right heat for Whitebait is not less than 400°, for Fish from 360° to 375°, and for Meat from 375° to 3803. If oil is used it must be much hotter than either fat or lard. The fryometers and oven thermometers used in the School have the correct heats for various cookings marked on the scale, and are made by Messrs. Joseph Davies & Co., Fitzroy Works, S.E.