Contemporary recipes and cooking advice
from Modern Cookery for Personal Individuals by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871. p.48.)

With the introduction of the making press in the 16th and 17th centuries, numerous books were published on how to manage house holds and make food. In Holland and England competition became involving the respectable people as to who can prepare the most extravagant banquet. By the 1660s, cookery had progressed to a skill sort and great cooks were in demand. Many of them published their own publications detailing their recipes in opposition with their rivals. A number of these 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 writing in its modern form. While eclipsed in recognition and respect by Isabella Beeton, the initial contemporary cookery writer and compiler of recipes for your home was Eliza Acton. Her groundbreaking cookbook, Modern Cookery for Private Families published in 1845, was aimed at the domestic reader as opposed to the skilled cook or chef. This was hugely powerful, establishing the format for modern currently talking about cookery. It introduced the now-universal training of list the elements and recommended cooking times with each recipe. It included the very first recipe for Brussels sprouts. Modern chef Delia Johnson named Acton “the very best author of recipes in the English language.” Contemporary Cookery extended survived Acton, remaining in publications until 1914 and accessible recently in facsimile.

Acton’s function was an important impact on Isabella Beeton, who printed Mrs Beeton’s Book of House Management in 24 regular components between 1857 and 1861. This was helpful tips to managing a Victorian family, with advice on style, child treatment, animal husbandry, poisons, the management of servants, technology, religion, and industrialism. Of the 1,112 pages, over 900 included recipes. Many were created with shaded engravings. It’s stated that many of the recipes were plagiarised from earlier in the day authors such as Acton, nevertheless the Beetons never claimed that the book’s articles were original. It was intended as a reliable guide for the aspirant middle classes.

The American cook Fannie Farmer (1857–1915) printed in 1896 her popular work The Boston Cooking School Cookbook which contained some 1,849 recipes.