To Clean a Copper Stewpan
From The official handbook for the National Training School for Cookery, 1891
Only the copper part should be cleaned with lemon or vinegar.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 6. The excerpt below is the record exactly as published.
TO CLEAN A COPPER STEWPAN. 1. We mix some sand and salt together on a plate, half the quantity of salt
Cook this with the app: pantry check, scaling, and the assistant.