OP: Economical Cookery Book for India

Thacker, Spink & Co., Calcutta, 1961. Hardcover (recased). Very Good. Tenth edition.

First published in 1913, The Economical Cookery Book for India is the self-proclaimed “Beeton of India.” With over a thousand recipes by this 1961 tenth edition, it is an impressive cross section of evolving colonial life during the British Raj and beyond.

To be sure, most dishes are exemplary of those found in any reasonably well-off British household at the time, but there is also a clear adaptation of local flavors, techniques, and vocabulary. Tomato ketchup and cress vinegar are found among a substantial number of chutneys (gooseberry, sweet mango, tamarind, plum). Pickles include walnut, Jewish (mixed vegetable), brinjal (eggplant), kagzi (key) lime, and chow chow.

“Cold meat” recipes range from aspic salads and chicken fricassee to chilled kitcherees and curries. And a section devoted to rice includes several pillaus and kedgerees in addition to jambalaya, risotto, Malayan rice (which calls for marmite, ghee, leftover meat, and grated cheese), and coconut rice.

The multiculturalism carries throughout, and a glossary of English and Hindustani words can be found in addition to a glossary of French culinary terms. 

Ours was recased in in light blue cloth for secured binding. The interior is largely clean and unmarked. This copy was acquired from KAL founder Nach Waxman’s personal collection. Very good browsing and a scarce book, overall.