Working Class Cookery

Snoozecast

Tonight, we’ll read recipes from A Plain Cookery Book for the Working Classes, written by Charles Elme Francatelli and published in 1852.

Born in London of Italian descent, Francatelli was a French-trained cook who worked for Queen Victoria. While best known for his lavish cookbook The Modern Cook, filled with elaborate dishes for aristocratic tables, Francatelli also had a keen interest in practical nourishment for everyday people. A Plain Cookery Book was his attempt to provide affordable, nutritious recipes for the working poor—a surprisingly progressive endeavor for someone with royal credentials.

The book contains instructions for everything from humble gruels to hearty stews, with occasional flourishes of culinary elegance. Francatelli emphasized the importance of thrift and economy in the kitchen, recommending ways to stretch small amounts of meat or repurpose leftovers. Though the language may feel formal by today’s standards, many of the recipes offer a glimpse into the ingenuity of 19th-century home cooks working with limited means.

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