Cookery for Seamen

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ISBN
9781906367626
 
This facsimile (originally published in 1894) contains a range of recipes, from gruel and beef tea, to devilled bones and fruit jelly, as well as advice on how to look after livestock on a ship (and how to kill it). A brief introduction details the authors' backgrounds and the difficulties faced by cooks at sea.
Quinlan and Mann were at the forefront of cookery training for seamen, where three types of certificates were issued, depending on the size of vessel sculling vessels, cargo steamers or passenger steamers.

This facsimile (originally published in 1894) contains a brief introduction to the authors and the difficulties faced by cooks at sea with limited or rationed ingredients and restricted equipment. It contains a range of recipes, from gruel and beef tea, to devilled bones and fruit jelly, as well as advice on how to look after livestock on a ship (and how to kill it).
More Information
Weight 0.000000
Author Quinlan, Alexander
Availability IP
Department Food and Drink
Edition Facsimile ed
Format Hardback
ISBN 9781906367626
Pages 88
Published 26/09/2019
Publisher National Maritime Museum
Section Food and Drink
Size Unfolded 148x105mm
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