So I just read this on BBC this evening:
Another Victorian cookery writer was Charles Elme Francatelli, a former royal chef, who wrote A Plain Cookery Book for the Working Classes in 1852.
"Cheap eating largely revolved around loading up on carbohydrates to fill you up so you didn't need too much meat, which was much more expensive," says Gray.
I think this guy was cooking for my little corner of Africa! While I was in the village, we had soup made from a goat head, as well as boiled pumpkin for breakfast every day (without the butter and milk, unfortunately). We also filled up on stodgy flour porridge and rice for our main meals. Yum.
Another Victorian cookery writer was Charles Elme Francatelli, a former royal chef, who wrote A Plain Cookery Book for the Working Classes in 1852.
"His recipes ranged from Sheep's Head Broth to A Pudding made
of Small Birds - the type of dishes people are too squeamish to make
today," says Gray.
He recommended starting the day with pumpkin porridge, which
involved little more effort than simmering chunks of pumpkin with a
little butter and water and adding a little milk before eating."Cheap eating largely revolved around loading up on carbohydrates to fill you up so you didn't need too much meat, which was much more expensive," says Gray.
I think this guy was cooking for my little corner of Africa! While I was in the village, we had soup made from a goat head, as well as boiled pumpkin for breakfast every day (without the butter and milk, unfortunately). We also filled up on stodgy flour porridge and rice for our main meals. Yum.
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