Modern Cookery for Private Families, with an Introduction by Elizabeth Ray

Acton, Eliza (Elizabeth), Elizabeth Ray editor

ISBN 10: 1870962087 / ISBN 13: 9781870962087

Published by Southover Press Ltd, Lewes, East Sussex, 2002

About this Item

First published in 1845, this is a second impression of this 'new' edition of 2002. Some slight edge wear to top and bottom of largely cream jacket and spine, not price clipped (£25.00), no inscriptions, internally clean tight and square, overall a vg+ copy. 535pp, illustrated. First published in 1845, Eliza Acton's (1799-1859), book was a precursor of Mrs Beeton, which included several recipes plagiarised from Acton's work, and is now considered by many to be the better book. This lost masterpiece sets out the principles of modern domestic cookery and it offers a wealth of timeless recipes for every conceivable food and occasion. With instructions on basic techniques ranging from frying fish to roasting meat and poultry and simple recipes such as Cucumber Soup, Spiced Beef, Venetian Fritters and Compote of Peaches, this book contains the first recipe for brussels sprouts, and the first use in an English cookery book of the word spaghetti, which she spelled sparghetti and 'currie' (I followed her recipe for curried eggs - delicious!). It also contains the first recipe for what Acton called 'Christmas pudding', the dish was normally called plum pudding, recipes for which had appeared previously, although Acton was the first to put the name and recipe together It is packed with wisdom, experience, common sense and delights! It has been admired by British cooks in the second part of the 20th century, and influenced many of them, including Elizabeth David (who wrote the Introduction to an earlier version of this book), Jane Grigson, Delia Smith and Rick Stein et al. Quite a scarce book.

Seller Inventory # 012022

Bibliographic Details

• Title: Modern Cookery for Private Families, with an Introduction by Elizabeth Ray
• Publisher: Southover Press Ltd, Lewes, East Sussex
• Publication Date: 2002
• Language: English
• ISBN 10: 1870962087
• ISBN 13: 9781870962087
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Near Fine
• Dust Jacket Condition: Near Fine

About this title

Synopsis

An unabridged reprint of Miss Acton's great book, first published in 1845 and added to by the author ten years later. This reprint is of the expanded edition and includes all the splendid engravings of the original. For those who do not know this work there is a treat in store, not only because of the variety and elegance of the hundreds of recipes, but also because of their simplicity. This was the first recipe book to give a list of ingredients and a time for cooking each recipe (an entirely original idea of Eliza Acton's). For those lucky enough to possess a precious original edition, here is a copy that can be used in the kitchen. Eliza Acton's receipts show English cookery at its very best, before the over-elaboration of late Victorianism overtook it. She was writing for small families, so quantities in the recipes hardly need to be altered, and her insistence throughout on the very best and most wholesome ingredients is in accord with our thinking today. She tested all the dishes herself; on the rare occasions where they were not, she says so and gives her sources. Her personality shows strongly all through the book; she was precise, orderly, very observant and mistress of an inestimable prose style, so she can be read for pleasure as well as use. Very little is known about her life. Elizabeth Ray has done some original research, fleshed out the somewhat shadowy profile we have had of her up to now, and corrected some earlier misconceptions about her.

About the Author

Elizabeth 'Eliza' Acton (1799 -1859) was an English poet and cook. Elizabeth Ray studied at the London School of Economics and was a social worker in London and Kent for many years. Always interested in domestic and social history, she has written several cookery books and a biography of Alexis Soyer, as well as contributing to such magazines as Homes and Gardens and writing a food column for the Sunday Telegraph. She is the widow of the wine writer Cyril Ray, which whom she wrote Wine with Food.