60/47/1-3

Three cutters or slicers for vegetables. An advertisement for the set gives the price in francs, indicating it may be of French origin.
This is a set of three cutters or slicers for vegetables. It comprises a cutter for slicing vegetables into julienne strips, a jagged cutter for shaping and turning vegetables, and a jagged swivel used to cut vegetables into twists. Nothing is known of its origin, although an advertisement for the set gives the price in francs, indicating it may be of French origin.

3 vegetable slicers: metal

MERL 'Handwritten accession' form (Museum of English Rural Life) – 'Standard museum name: … // Accession number: … // Classification: … // Negative number: … // Acquisition method: … // Acquired from: … // Date: … // Store: … // Condition: … // Recorder: … // Date: … // Description: (1) Steel rod, circular cross-section. Slight bend towards one end. Towards other end protrudes circle of flat steel, flat surface inwards. // (2) Length of narrow steel rod, circular cross-section. At one end the rod has been looped round to form a circle. // (3) Comprises three steel parts: (a) A blade shape, folded over at the top and tapering towards one end. The lower edge is sharp and ‘crimped’. (b) At the tapered end is a rod of steel bent round to form a circle. (c) At the wider end, at right angles to the blade, is a rod of steel formed into a coil. // Dimensions: (1) Length 21.1cm. Diameter of circle 1.1cm. (2) Length 12.6cm. Diameter of circle 1.0cm. (3) Length max 9.3cm. Blade edge length 6.7cm. diameter of circle 2.4cm. Length of coil 2.1cm. // Associated information: Used for slicing vegetables. For methods see orange advertising leaflet in four languages in document collection D93/7. // References: …', Advertisement for the cutter [D93/6] – ‘Set of cutters for vegetables // 3 pieces // 1. A cutter for Julienne thin strawlike sliced potatoes, turning and scooping apples. // 2. A cutter to cut out and peel vegetables and to hollow apples. // 3. A swivel with jagged blade for potato fritters à la Parmeutier. // Directions for use // 1. The way to use the Julienne cutter is the same for cutting Julienne (all kind of vegetables cut ribbon like inte small fillets for soup) potatoes inte very thin strawlike slips, celerex for salade or cheese for macaroni. The sucure the carrot, turnip, celery or potatoe, drive a Korkscrew right into the middle of it to act as a handle, then scrape the vegetable from left to right, drawing it jowards yourself, over the jags of the raised knife, which must be held, with the left hand, in a slanting position against the edge of the table. // 2. The jagged cutter for shaping and turning vegetables is used as an ordinary knife; salsify and asparagus are thus easily scraped. // 3. Jagged swivel. – Enter the small stem into the hollow screw, put your humb on the top and drive it into the middle of the potatoe; give the screw, twist, then put your fore-finger into the ring of the swivel and turn it round; when the potatoe is cut spiral-shaped, break off both ends so as to get at the two hooks with their ends, downwards to shape the fritter pass those two hooke one over the other. If possible always make use of long potatoes. // Price: 2 francs.’