Fish and shellfish
'The 20th century cookery book'
Mrs Maclurcan's comprehensive 1901 cookery book contains 'a thousand practical recipes for everyday use'.
As well as a general chapter on fish, 'The 20th century cookery book' features sections on tinned fish, oysters, crabs and lobsters, and prawns.
Salmon was first canned in California in 1864, and soon afterwards tinned foods were imported to Scotland from Australia, New Zealand and America.
When they first arrived, tinned foods, especially salmon, carried great prestige.
Hannah Macluran, 'The 20th century cookery book', 1901. [Library reference: Maca.146]