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

With the advent of the making press in the 16th and 17th generations, numerous books were written on how best to control house holds and prepare food. In Holland and England opposition grew involving the respectable individuals regarding who can make the absolute most extravagant banquet. By the 1660s, cookery had evolved to a skill type and great cooks were in demand. Most of them published their own publications describing their recipes in opposition with their rivals. Several books have now been translated and are available online.

By the 19th century, the Victorian preoccupation for domestic respectability caused the emergence of cookery publishing in its contemporary form. Even though eclipsed in fame and regard by Isabella Beeton, the initial contemporary cookery writer and compiler of recipes for the house was Eliza Acton. Her pioneering cookbook, Contemporary Cookery for Personal Individuals printed in 1845, was directed at the domestic reader as opposed to the professional cook or chef. This is hugely significant, establishing the format for contemporary currently talking about cookery. It presented the now-universal training of list the materials and suggested cooking occasions with each recipe. It included the first recipe for Brussels sprouts. Modern cook Delia Johnson called Acton “the best author of recipes in the English language.” Modern Cookery extended lasted Acton, outstanding in print until 1914 and available recently in facsimile.

Acton’s function was an important influence on Isabella Beeton, who published Mrs Beeton’s Guide of Family Management in 24 monthly pieces between 1857 and 1861. This is helpful information to running a Victorian house, with advice on fashion, child treatment, animal husbandry, poisons, the management of servants, technology, religion, and industrialism. Of the 1,112 pages, around 900 covered recipes. Most were illustrated with coloured engravings. It is said that many of the recipes were plagiarised from earlier in the day authors such as Acton, nevertheless the Beetons never said that the book’s articles were original. It had been supposed as a dependable guide for the aspirant middle classes.

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