One-room cookery
1950Gas Council (Great Britain) · 15 readable pages · 52 recipe records · practical household cookbook for single-room living
From the librarian's dossier · AI-generated, grounded in the scanned text
One-Room Cookery is a slim 1950 British practical guide published by the Gas Council, aimed at people living and cooking in a single room, whether through necessity, single status, or limited means. Rather than presenting an aspirational or comprehensive household cuisine, it focuses tightly on what can realistically be made using a gas ring or small portable oven and minimal equipment. The book walks through the core cooking methods (boiling, frying, grilling, steaming, stewing, roasting, pot roasting, and pressure cooking) and applies them to meat, fish, vegetables, eggs, and simple desserts. It also addresses the practicalities of quick-frozen foods, a notable sign of changing mid-century food technology, and offers guidance on reheating leftovers, a concern for anyone cooking for one without refrigeration. A kitchen cabinet and utensil list, along with illustrations of compact gas appliances, underline its purpose as both a cookbook and a lifestyle manual for economical, space-constrained living. Modern readers will find it a compact window into postwar British domestic life, gas-industry promotion, and the specific needs of single-person households in an era when such living arrangements were treated as a distinct social category worth addressing in print.
The book is organized into two main sections. Section 1 opens with general cookery methods and moves through soup, quick-frozen foods, and the major cooking techniques (boiling, frying, grilling, steaming, stewing, roasting, pot roasting, pressure cooking), then covers meat, fish, vegetables, desserts, and salads in turn. Section 2 narrows into everyday staples: egg preparations in many styles, quick toast-based light meals, sauce-making, beverages, reheating advice, and finally practical kitchen setup guidance with utensil lists and appliance illustrations. The progression moves from broad cooking principles toward smaller, quicker, more improvised dishes suited to a single room.
Recipes from this book
52 records extracted from the text, showing the first 50 in reading order. Each links to a modern interpretation.
Read the book
15 readable pages. A dot marks pages with recipe records.