A Plain Cookery Book for the Working Classes (1852) (THE CLASSIC COOK'S HISTORIC RECIPES)

Though a cook to nobility, Fracatelli once remarked that 'he could feed every day a thousand families on the food that was wasted in London'. That principal drove this book which includes a great deal of very English, down-to-earth cooking and very little of the more ornate style he practiced in great kitchens - things like boiled beef and oatmeal, as well as numerous puddings and recipes for meats such as ox-cheek.

--Search for "The Classic Cook's Historic Recipes" (in quotes) to find other classic collections of period recipes and cookery from across various periods.--