Mrs Beeton's All About Cookery 1923 New Edition

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How successful was Mrs Beeton's Book of Household Management?". Lloyd's Weekly Newspaper. No.1257. 23 December 1866. Archived from the original on 18 June 2010.

Shapiro, Laura (28 May 2006). " 'The Short Life and Long Times of Mrs. Beeton,' by Kathryn Hughes: Domestic Goddess". New York Times. Archived from the original on 3 January 2021 . Retrieved 8 April 2015. a b "Beeton, Mrs Isabella Mary 14 March 1836–6 February 1865". UC Davis Robert Mondavi Institute for Wine and Food Science. Archived from the original on 10 March 2016 . Retrieved 1 March 2016. The good housewife was she who sacrificed her own needs to the comfort and happiness of her family and household. Hence Beeton's dismissal of learned or feisty, independent women ('petticoated philosophers' and 'blustering heroines'), who put their own ambition above the needs of others. Unlike earlier cookbook authors, such as Hannah Glasse, the book offered an "emphasis on thrift and economy". [1] It also discarded the style of previous writers who employed "daunting paragraph[s] of text with ingredients and method jumbled up together" for what is a recognisably modern "user-friendly formula listing ingredients, method, timings and even the estimated cost of each recipe". [1] [29] Plagiarism [ edit ] The first chapter sets the tone of the book with a quotation from the Book of Proverbs, and in early editions cites also The Vicar of Wakefield with: [23]The food writer and chef Gerard Baker tested and revised 220 of Beeton's recipes, and published the result as Mrs. Beeton: How To Cook (2011). [48]

Each recipe is structured into a title, a list of ingredients (with quantities, either natural–as a number of eggs or vegetables, a number of slices of ham–or measured in Imperial units–ounces of salt, quarts of water. The actual instructions are headed "Mode", as "Cut up the veal, and put it with the bones and trimmings of poultry". A separate section gives the overall preparation time, and the average cost as, for example, "9d. per quart". [a] Many recipes state in separate brief sections when a recipe is "seasonable and for how many persons it is "sufficient". The whole rest of the book is taken up with instructions for cooking, with an introduction in each chapter to the type of food it describes. The first of these, on soups, begins "Lean, juicy beef, mutton, and veal form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed." The account of how to make soup consists of a single essay, divided into general advice and numbered steps for making any kind of (meat-based) soup. This is followed in early editions by a separate chapter of recipes for soups of different kinds. [26] a b Bryson, Bill (2011). At home: a short history of private life (1st Anchor Booksed.). New York: Anchor Books. ISBN 978-0-7679-1939-5. The text then swiftly passes to a description of simple measures like a table-spoonful, and the duties of servants. [25] BOOKS, PUBLICATIONS, ETC". Australian Town and Country Journal. NSW: National Library of Australia. 25 July 1906. p.34 . Retrieved 10 September 2013.

A chapter of Sir Arthur Conan Doyle's novel A Duet, with an Occasional Chorus (1899) is entitled, "Concerning Mrs. Beeton"; a character declares: "Mrs. Beeton must have been the finest housekeeper in the world, therefore Mr. Beeton must have been the happiest and most comfortable man". [46] [47] Modern [ edit ] T]hese are so prepared, improved, and dressed by skill and ingenuity, that they are the means of immeasurably extending the boundaries of human enjoyments. Barnes, Julian (5 April 2003). "Mrs Beeton to the rescue". The Guardian. Archived from the original on 19 November 2015 . Retrieved 1 March 2016. For the book's 150th anniversary in 2011, the Royal Society of Chemistry planned to feature one of Beeton's recipes. Due to the financial climate at the time in wake of the Great Recession, the Society selected Beeton's toast sandwich, a dish that Beeton included to cater to the less well-off. [49]