Sitwell, William (2012-04-18). "What Mrs. Beeton did to us". The Spectator. Archived from the original on 2013-12-29 . Retrieved 2013-09-10. 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 modest virgin, the prudent wife, and the careful matron, are much more serviceable in life than petticoated philosophers, blustering heroines, or virago queens. She who makes her husband and her children happy, who reclaims the one from vice and trains up the other to virtue [23] [24] 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] Different people gave their recipes for the book. That for Baroness pudding (a suet pudding with a plethora of raisins) was given by the Baroness de Tessier, who lived at Epsom. No recipe went into the book without a successful trial, and the home at Pinner was the scene of many experiments and some failures. I remember Isabella coming out of the kitchen one day, 'This won't do at all,' she said, and gave me the cake that had turned out like a biscuit. I thought it very good. It had currants in it. [3]

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] a b "Mrs Beeton (1836–1865)". BBC. 2014. Archived from the original on 3 January 2021 . Retrieved 15 May 2018. 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 preface of Wilhelmina Rawson's Queensland Cookery and Poultry Book (1878), published in Australia, observes that: "Mrs. Lance Rawson's Cookery Book... is written entirely for the Colonies, and for the middle classes, and for those people who cannot afford to buy a Mrs. Beeton or a Warne, but who can afford the three shillings for this." [43] [44] We have just acquired a copy of Mrs. Beeton’s Everyday Cookery. This edition was published soon after her death in 1865 at the age of just 28. The Preface makes reference to the late Mrs. Beeton and states that this volume was to have been the first of a series of “ Practical Manuals” called “ All About It” books and “ was approved by Mrs. Beeton in a Prospectus issued a few months ago”.Leith, Prue (14 August 2005). "The original domestic goddess". The Guardian. Archived from the original on 3 January 2021 . Retrieved 10 September 2013. The Library's buildings remain fully open but some services are limited, including access to collection items. We're Cooper, Artemis (2000). Writing at the Kitchen Table – The Authorized Biography of Elizabeth David. Michael Joseph. p.45. ISBN 0-7181-4224-1. Barnes, Julian (5 April 2003). "Mrs Beeton to the rescue". The Guardian. Archived from the original on 19 November 2015 . Retrieved 1 March 2016. The Oxford English Dictionary recognised that, by the 1890s, Beeton's name "was adopted as a term for an authority on all things domestic and culinary". [45] The Robert Mondavi Institute for Wine and Food Science observed that "it was probably found in more homes than any other cookery book, and [was probably] the most often consulted, in the years 1875 to 1914". [8]

Use one and one-half cups of this mixture in place of the yeast cake. Always stir well before using and take care that the mixture does not freeze. This potato ferment must be made fresh every eighteen days in winter and every twelve days in summer. 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. Mrs. Beeton's Book of Household Management, also published as Mrs. Beeton's Cookery Book, is an extensive guide to running a household in Victorian Britain, edited by Isabella Beeton and first published as a book in 1861. Previously published in parts, it initially and briefly bore the title Beeton's Book of Household Management, as one of the series of guidebooks published by her husband, Samuel Beeton. The recipes were highly structured, in contrast to those in earlier cookbooks. It was illustrated with many monochrome and colour plates.

The tomato's) flavour stimulates the appetite and is almost universally approved. The Tomato is a wholesome fruit, and digests easily.... it has been found to contain a particular acid, a volatile oil, a brown, very fragrant extracto-resinous matter, a vegeto-mineral matter, muco-saccharine, some salts, and, in all probability, an alkaloid. The whole plant has a disagreeable odour, and its juice, subjected to the action of the fire, emits a vapour so powerful as to cause vertigo and vomiting. 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. The text then swiftly passes to a description of simple measures like a table-spoonful, and the duties of servants. [25] The Queensland Cookery and Poultry Book.*". The Queenslander. Brisbane: National Library of Australia. 5 March 1887. p.391 . Retrieved 17 March 2014.

Brown, Mark (2 June 2006). "Mrs Beeton couldn't cook but she could copy, reveals historian". The Guardian. Archived from the original on 8 December 2015.RSC press release: Mrs. Beeton's toast sandwich". www.rsc.org. 15 November 2011. Archived from the original on 2015-10-16 . Retrieved 2015-11-09.