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Modern Cookery for Private Families is an English cookery book by Eliza Acton. It was first published by Longmans in 1845, and was a best-seller, running through 13 editions by 1853, though its sales were later overtaken by Mrs Beeton. On the strength of the book, Delia Smith called Acton "the best writer of recipes in the English language", [1 ...
Eliza Acton. Eliza Acton (17 April 1799 – 13 February 1859) was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, Modern Cookery for Private Families. The book introduced the now-universal practice of listing ingredients and giving suggested cooking times for each recipe.
Frontispiece of a T. J. Allman edition. A New System of Domestic Cookery, first published in 1806 by Maria Rundell, was the most popular English cookery book of the first half of the nineteenth century; it is often referred to simply as Mrs Rundell, but its full title is A New System of Domestic Cookery: Formed Upon Principles of Economy; and Adapted to the Use of Private Families.
The "variety" included Eliza Acton's Modern Cookery for Private Families [31] and her The English Bread–Book, [c] Elizabeth Raffald's The Experienced English Housekeeper, Marie-Antoine Carême's Le Pâtissier royal Parisien, [33] Louis Eustache Ude's The French Cook, [d] Alexis Soyer's The Modern Housewife or, Ménagère and The Pantropheon ...
In 1845 the former poet Eliza Acton [a] published Modern Cookery for Private Families, a work that was aimed at the English middle classes. [2] A chapter within the book provides bread making and recipes for various styles of bread. [3]
The book also enabled Gray to work more closely on the sources available to Crocombe, and the style of cookery likely to have been seen at Audley in the 1880s. Crocombe copied several recipes from Eliza Acton's Modern Cookery for Private Families (1845), for example, while others were sourced from newspapers and visitors to the house. [6] [11]
Recipes from her book Modern Cookery for Private Families (1845). Penguin edition, 1986, selected and edited by Elizabeth Ray, with an introduction by Elizabeth David. [79] David was a contributor to two books about wine: Here's How, 1965. A centenary publication (80 pages) by Victoria Wine, for which David wrote an 18-page article, "Here's How ...
The 1821 Hamburg cookery book or complete instructions for cooking, especially for housewives in Hamburg and Lower Saxony contains a recipe that calls for malaga wine, brandy, and fish dumplings. [7] The 1845 Modern Cookery for Private Families provides a recipe for an "old-fashioned" mock turtle soup. [3]
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