Mrs. Beeton's Cookery Book and Household Guide

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The text then swiftly passes to a description of simple measures like a table-spoonful, and the duties of servants. [25]

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 "Isabella Beeton". Orion Publishing Group. Archived from the original on 8 December 2015 . Retrieved 1 December 2015. The Library's buildings remain fully open but some services are limited, including access to collection items. We're Daly, Suzanne; Forman, Ross G (2008). "Cooking Culture: Situating Food and Drink in the Nineteenth Century". Victorian Literature and Culture. 36 (2): 363–73. doi: 10.1017/S1060150308080236. JSTOR 40347194.One of the most famous books of the Victorian age is The Book of Household Management. With a History of the Origin, Properties, and Uses of all things connected with Home Life and Comfort by Isabella Mary Beeton (London, first edition 1861). First edition of the first of Beeton's "cookery" books; the affordable spin-offs from her Book of Household Management (1861). Although the Book of Household Management is largely remembered as Beeton's legacy it was primarily these cheaper "part-issues, spin-offs, and extracts" which most influenced English cooking habits (Beetham, p. 395). This copy is in uncommonly attractive condition. Beeton's biographer, Kathryn Hughes, opines that Benjamin, "a vicar's son... though not quite a gentleman, was established in a gentlemanly line of business". [1]

The Cookery Book". Western Mail. Perth: National Library of Australia. 25 August 1906. p.38. Archived from the original on 3 January 2021 . Retrieved 10 September 2013. a b "Mrs Beeton (1836–1865)". BBC. 2014. Archived from the original on 3 January 2021 . Retrieved 15 May 2018. Barnes, Julian (3 April 2003). "Mrs Beeton to the rescue". The Guardian. Archived from the original on 19 November 2015. After a brief education at a boarding school in Islington, in 1851 Isabella was sent to school in Heidelberg, Germany, accompanied by her stepsister Jane Dorling. Isabella became proficient in the piano and excelled in French and German; she also gained knowledge and experience in making pastry. [13] [14] [e] She had returned to Epsom by the summer of 1854 and took further lessons in pastry-making from a local baker. [9] [16] Marriage and career, 1854–1861 [ edit ]

Mrs Beeton's Book of Household Management". Oxford University Press. Archived from the original on 8 December 2015 . Retrieved 2 December 2015. Freeman, Sarah (1989). Mutton and Oysters: The Victorians and Their Food. London: Gollancz. ISBN 978-0-575-03151-7. Stringer, Helen (19 January 2000). "Mrs. Beeton Saved My Life". The Los Angeles Times. Archived from the original on 29 December 2013 . Retrieved 10 September 2013. While coping with the loss of her child, Beeton continued to work at The Englishwoman's Domestic Magazine. Although she was not a regular cook, she and Samuel obtained recipes from other sources. A request to receive the readers' own recipes led to over 2,000 being sent in, which were selected and edited by the Beetons. Published works were also copied, largely unattributed to any of the sources. These included Eliza Acton's Modern Cookery for Private Families, [33] Elizabeth Raffald's The Experienced English Housekeeper, Marie-Antoine Carême's Le Pâtissier royal parisien, [34] Louis Eustache Ude's The French Cook, Alexis Soyer's The Modern Housewife or, Ménagère and The Pantropheon, Hannah Glasse's The Art of Cookery Made Plain and Easy, Maria Rundell's A New System of Domestic Cookery, and the works of Charles Elmé Francatelli. [35] [36] [37] Suzanne Daly and Ross G. Forman, in their examination of Victorian cooking culture, consider that the plagiarism makes it "an important index of mid-Victorian and middle-class society" because the production of the text from its own readers ensures that it is a reflection of what was actually being cooked and eaten at the time. [38] In copying the recipes of others, Beeton was following the recommendation given to her by Henrietta English, a family friend, who wrote that "Cookery is a Science that is only learnt by Long Experience and years of study which of course you have not had. Therefore my advice would be compile a book from receipts from a Variety of the Best Books published on Cookery and Heaven knows there is a great variety for you to choose from." [39] The Englishwoman's Domestic Magazine, September 1861 The Beetons decided to revamp The Englishwoman's Domestic Magazine, particularly the fashion column, which the historian Graham Nown describes as "a rather drab piece". [55] They travelled to Paris in March 1860 to meet Adolphe Goubaud, the publisher of the French magazine Le Moniteur de la Mode. [56] The magazine carried a full-sized dress pattern outlined on a fold-out piece of paper for users to cut out and make their own dresses. The Beetons came to an agreement with Goubaud for the Frenchman to provide patterns and illustrations for their magazine. The first edition to carry the new feature appeared on 1 May, six weeks after the couple returned from Paris. For the redesigned magazine, Samuel was joined as editor by Isabella, who was described as "Editress". [57] As well as being co-editors, the couple were also equal partners. Isabella brought an efficiency and strong business acumen to Samuel's normally disorganised and financially wasteful approach. [58] She joined her husband at work, travelling daily by train to the office, where her presence caused a stir among commuters, most of whom were male. [59] In June 1860 the Beetons travelled to Killarney, Ireland, for a fortnight's holiday, leaving their son at home with his nurse. They enjoyed the sightseeing, although on the days it rained, they stayed inside their hotel and worked on the next edition of The Englishwoman's Domestic Magazine. [60] Beeton was impressed with the food they were served, and wrote in her diary that the dinners were "conducted in quite the French style". [61]

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. I must frankly own, that if I had known, beforehand, that this book would have cost me the labour which it has, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement. I have always thought that there is no more fruitful source of family discontent than a housewife's badly-cooked dinners and untidy ways. [2] Beeton's half-sister, Lucy Smiles, was later asked about her memories of the book's development. She recalled: Beetham, Margaret (2003). A Magazine of Her Own?: Domesticity and Desire in the Woman's Magazine, 1800–1914. London and New York: Routledge. ISBN 978-1-134-76878-3.is reviewed between 08.30 to 16.30 Monday to Friday. We're experiencing a high volume of enquiries so it may take us She explains that she was thus attempting to make the basics of cookery "intelligible" to any "housewife". [2] Many of the recipes were copied from the most successful cookery books of the day, including Eliza Acton's Modern Cookery for Private Families (first published in 1845), Elizabeth Raffald's The Experienced English Housekeeper (originally published in 1769), Marie-Antoine Carême's Le Pâtissier royal Parisien (1815), Hannah Glasse's The Art of Cookery Made Plain and Easy (1747), Maria Eliza Rundell's A New System of Domestic Cookery (1806), and the works of Charles Elmé Francatelli (1805–1876). This practice of Mrs. Beeton's has in modern times repeatedly been described as plagiarism.