Modern recipes and preparing guidance
from Modern Cookery for Personal People by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871. p.48.)

With the introduction of the making push in the 16th and 17th centuries, numerous publications were published on how best to control homes and make food. In Holland and England competition grew involving the respectable families concerning who can make the most lavish banquet. By the 1660s, cookery had progressed to an art form variety and excellent chefs were in demand. Many of them printed their own books explaining their recipes in competition using their rivals. Several books have now been translated and can be found online.

By the 19th century, the Victorian preoccupation for domestic respectability caused the emergence of cookery publishing in their modern form. While eclipsed in popularity and respect by Isabella Beeton, the first contemporary cookery writer and compiler of recipes for the house was Eliza Acton. Her groundbreaking cookbook, Contemporary Cookery for Individual Individuals printed in 1845, was targeted at the domestic audience rather than the professional cook or chef. This is hugely important, establishing the structure for contemporary writing about cookery. It presented the now-universal training of record the ingredients and recommended cooking instances with each recipe. It included the first recipe for Brussels sprouts. Modern chef Delia Smith named Acton “the most effective author of recipes in the British language.” Contemporary Cookery long survived Acton, remaining on the net until 1914 and accessible recently in facsimile.

Acton’s work was an important influence on Isabella Beeton, who published Mrs Beeton’s Guide of Home Management in 24 regular elements between 1857 and 1861. This was helpful information to running a Victorian family, with advice on style, kid treatment, dog husbandry, poisons, the management of servants, technology, religion, and industrialism. Of the 1,112 pages, over 900 covered recipes. Many were highlighted with colored engravings. It is said that most of the recipes were plagiarised from earlier authors such as for example Acton, but the Beetons never stated that the book’s contents were original. It was supposed as a trusted information for the aspirant heart classes.

The American cook Fannie Farmer (1857–1915) printed in 1896 her famous perform The Boston Preparing College Cook book which contained some 1,849 recipes.