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

With the advent of the printing push in the 16th and 17th ages, numerous publications were prepared on the best way to handle homes and prepare food. In Holland and England competition grew involving the noble families concerning who can prepare the absolute most extravagant banquet. By the 1660s, cookery had evolved to a skill form and great cooks were in demand. Many of them published their very own books detailing their recipes in competition using their rivals. Many of these publications 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 their contemporary form. Though eclipsed in celebrity and regard by Isabella Beeton, the very first modern cookery writer and compiler of recipes for the house was Eliza Acton. Her groundbreaking cook book, Modern Cookery for Private Families printed in 1845, was aimed at the domestic audience as opposed to the qualified cook or chef. This is greatly powerful, establishing the structure for modern authoring cookery. It introduced the now-universal training of listing the components and proposed preparing occasions with each recipe. It involved the first menu for Brussels sprouts. Modern chef Delia Johnson named Acton “the best writer of recipes in the British language.” Modern Cookery extended lasted Acton, remaining in publications till 1914 and available now in facsimile.

Acton’s work was an important impact on Isabella Beeton, who published Mrs Beeton’s Book of Household Administration in 24 regular pieces between 1857 and 1861. This is helpful tips to managing a Victorian house, with suggestions about style, kid care, animal husbandry, poisons, the management of servants, technology, faith, and industrialism. Of the 1,112 pages, over 900 included recipes. Many were shown with coloured engravings. It is said that many of the recipes were plagiarised from earlier authors such as for instance Acton, however the Beetons never said that the book’s contents were original. It was intended as a trusted information for the aspirant heart classes.

The American cook Fannie Farmer (1857–1915) published in 1896 her popular function The Boston Cooking College Cookbook which covered some 1,849 recipes.