The official handbook for the National Training School for Cookery : containing the lessons on cookery which constitute the ordinary course of instruction in the school, with lists of utensils necessary, and lessons on cleaning utensils / compiled by R.O.C.

Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: The official handbook for the National Training School for Cookery : containing the lessons on cookery which constitute the ordinary course of instruction in the school, with lists of utensils necessary, and lessons on cleaning utensils / compiled by R.O.C. 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.

    13/500 (page 7)
    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. C J. d. 1 oval iron boiler 050 2 large iron saucepans 075 2 medium ditto 041 I frying pan 016 I omelet pan 010 I colander 016 1 Yorkshire-pudding tin 009 2 baking sheets 044 1 weighing machine and weights 0156 2 cake tins . . . . . . . . ..014 1 bread tin 010 3 tin measures (i gill, ^ pint and i pint) 020 6 pattypans 004 2 cook’s kni’. es . ..036 2 forks 014 4 iron spoons . ..012 4 wooden spoons oii 2 tea-spoons . . . 005 I bread and nutmeg grater 007 I flour dredger o o 10 I pepper dredger 010 I pail .. , , . . . . , . ..012 1 c^n . . . . . , . , , , ,043 2 galvanized washing-up tubs 059 I gravy strainer 013 I paste board 039 I rolling pin 006 Ll 12 4