It takes the average reader 6 hours and 14 minutes to read Cassell's Shilling Cookery by A.G. Payne
Assuming a reading speed of 250 words per minute. Learn more
Originally published in 1889, this is a wonderful cookery book full of old and forgotten recipes from the turn of the century. As well as being packed with many charming old adverts and quirky food stuffs, much of the content is still of practical use in the kitchen today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Stock - Soups - Sauces - Lessons in Plain Cooking - Fish - Joints of Beef - Joints of Mutton - Joints of Veal - Pork and Lamb - Poultry, Rabbits and Small Birds - Game - Hashes, Stews, Mince, Ragout, etc - Meat Pies and Puddings - Forcemeat or Stuffing, Sausage Meat, Rissoles, Cutlets, Sweetbreads, Entrees, Etc - Eggs, Omelettes, Rice, and Macaroni - Breakfast, Luncheon, Supper and Occasional Dishes - Vegetables - Fruit Pies, Tarts, Cheesecakes, Fritters, Etc - Jams, Jellies, Stewed Friut, Ices, Creams, Etc - Puddings - Bread, Cakes, Cups, Etc - Ornamentation and Appearance - Invalid Cookery - Home Made Wines - Index
Cassell's Shilling Cookery by A.G. Payne is 372 pages long, and a total of 93,744 words.
This makes it 126% the length of the average book. It also has 115% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 8 hours and 32 minutes to read Cassell's Shilling Cookery aloud.
Cassell's Shilling Cookery is suitable for students ages 12 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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