{
  "reviewed": "2026-11-05",
  "edition": "Internet Archive b21536193; catalogued as 1899. Preface dated November 1888. Prices are estimates printed in this copy, not independently observed 1899 transactions.",
  "method": "Modern inventory summaries rechecked against source images; historical instructions, not observed household practice.",
  "recipes": [
    {
      "id": "1731",
      "name": "Very Plain Bread Pudding",
      "page": 824,
      "url": "https://archive.org/details/b21536193/page/n916/mode/1up",
      "printedCost": "6d., exclusive of the bread.",
      "pence": 6,
      "yield": "Sufficient for 6 or 7 persons.",
      "inventory": [
        {
          "category": "Equipment named",
          "summary": "Fork, spoon, pie-dish and moderate oven.",
          "evidence": "Explicit in method"
        },
        {
          "category": "Heat and waiting",
          "summary": "Boiling water; cooling before pressing and mixing; 1½ hours baking. Fuel type and quantity are not given.",
          "evidence": "Method plus stated baking time"
        },
        {
          "category": "Work",
          "summary": "Break, soak, press, mash, measure, mix and bake. No measured total preparation or cleaning time.",
          "evidence": "Method; total labour unknown"
        },
        {
          "category": "A choice within the recipe",
          "summary": "Milk may replace the water as an improvement. Its additional price is not supplied.",
          "evidence": "Optional substitution"
        }
      ],
      "verification": "Recipe number, page, fractions, 90-minute baking time, yield and cost qualification checked against the scan. The right outer margin is faded/cropped. Bracketed words are editorial reconstructions, not fully legible readings; retain them until a clearer image of this edition is found.",
      "classAssessment": "Class unassigned. Economy and reuse are explicit; the actual consumer’s occupation, income and social position are unknown."
    },
    {
      "id": "1852",
      "name": "Raised Pie of Poultry or Game",
      "page": 870,
      "url": "https://archive.org/details/b21536193/page/n964/mode/1up",
      "printedCost": "5s. 6d.",
      "pence": 66,
      "yield": "No fixed number of diners is given; the recipe allows one or more birds according to pie size.",
      "inventory": [
        {
          "category": "Equipment named",
          "summary": "Raised-pie mould, cloth, paste-pincers, funnel and moderate oven. The mould is illustrated assembled and open on p.797, below paragraph 1670.",
          "evidence": "Explicit in method"
        },
        {
          "category": "Heat and waiting",
          "summary": "Four hours baking for a large pie; gravy is made in the meantime; the pie is used cold. Cooling time and fuel consumption are unknown.",
          "evidence": "Method; not total elapsed time"
        },
        {
          "category": "Work",
          "summary": "Bone the bird, make pastry, layer meats and forcemeat, decorate, reduce gravy and fill the pie. These processes cannot be converted into paid hours from this text.",
          "evidence": "Method; worker unidentified"
        },
        {
          "category": "A choice within the recipe",
          "summary": "Truffles, mushrooms and bacon are optional enrichments. Bird numbers vary with pie size.",
          "evidence": "Optional additions; variable scale"
        }
      ],
      "verification": "Recipe number, p. 870, crust ratios, 4 hours and 5s. 6d. checked against scan. Brackets restore faded/cropped outer-margin words. Nutmeg appears in the ingredient list, mace in the method: the discrepancy is preserved. No quantity is supplied for forcemeat or gravy. The reference points to printed p.797: two illustrations below paragraph 1670 show the raised-pie mould assembled and open. Paragraph 1670 itself concerns testing oven heat; it is not a mould-making instruction. Page image checked 5 November 2026.",
      "classAssessment": "Possible association with resource-intensive entertaining is a curatorial hypothesis. Actual class and household income remain unassigned."
    },
    {
      "id": "2004",
      "name": "Lemon Jelly",
      "page": 937,
      "url": "https://archive.org/details/b21536193/page/n1035/mode/1up",
      "printedCost": "2s. 2d.",
      "pence": 26,
      "yield": "Sufficient to fill 1½-pint mould.",
      "inventory": [
        {
          "category": "Equipment named",
          "summary": "Lined saucepan, filtering bag and mould. The yield specifies a 1½-pint mould; its material is not stated.",
          "evidence": "Explicit in method and yield"
        },
        {
          "category": "Heat and waiting",
          "summary": "Half-hour infusion and ten-minute simmer appear in the method. The printed time is one hour altogether, but the mould is left until required. A reliable setting time is not established.",
          "evidence": "Printed timing; setting unknown"
        },
        {
          "category": "Work",
          "summary": "Peel, infuse, strain, skim, filter and mould. Repeated filtering serves the stated aim of clarity.",
          "evidence": "Explicit method and presentation aim"
        },
        {
          "category": "A choice within the recipe",
          "summary": "Ice is suggested if convenient. It is optional; an ice-house or ice purchase cannot be inferred.",
          "evidence": "Conditional cooling instruction"
        }
      ],
      "verification": "Recipe number, printed p. 937, all quantities, 1 hour, 2s. 2d. and 1½-pint mould checked against scan. The digital page-number index omits this page label; the printed page number is visible on the scan. No diners count is given. Patent-gelatine alternative is preserved without treating it as a fully specified second recipe.",
      "classAssessment": "Decorative presentation is explicit; an exclusive upper-class association is not established. Actual consumers and income are unknown."
    }
  ]
}