Introduction

This antiquarian book contains a large collection of pressure cooker recipes, including soups, meats, savouries, vegetables, puddings, sauces, cereals, and more. It also contains useful information on bottling and canning foods. This book comprises a wealth of simple, step-by-step instructions, and will appeal to both novice and experienced cooks alike.

Chapters

The chapters of this book include: Introduction, Soups, Fish, Meats, Stuffings for Meat and Poultry, Savouries, Vegetables, Puddings, Sauces, Cereals, Jams, and Bottling or Canning.

Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume in an affordable, modern edition. It now comes with a specially commissioned new introduction on preserving food.