Mrs Beeton's cookbook

Updated time

Last updated

21 December 2016

A selection of recipes from Mrs Beeton's cookbook All About Cookery appear below.

This 'new edition' of the cookbook was published in both London and Melbourne in 1905. The cookbook was mainly for the middle classes, but also contains recipes that were widely used throughout Australia at the time of the Harvester Case in 1907.

The Harvester minimum wage of 7 shillings a day for an unskilled labourer was based on an assessment of the cost of living for a family of five. These recipes can be used to test the buying power of the 7 shillings a day wage.

What food could an unskilled labourer's family of five buy and cook each day? Just under 2 shillings a day (20 1/2 pence) could be spent on food with the rest spent on rent, clothing and miscellaneous. The prices of food in 1907 (e.g. cabbages and mutton) are set out on p.68 of Waltzing Matilda and the Sunshine Harvester Factory. The full student's exercise is set out in Unit 2 of the Teachers' Kit.

ALL ABOUT COOKERY New Edition 1905

Beeton's Cookbook:

By Mrs Isabella Beeton

A Collection of Practical Recipes,
ARRANGED IN ALPHABETICAL ORDER

Preface to the New Edition

MRS BEETON'S 'All About Cookery' has long held its own as a complete and useful book, containing more recipes for every kind of cookery than any other volume of its size.

Compiled with a view of making it suitable for households where such an one of the price and size of Mrs. Beeton's well-known and valued "Household Management" was not required, it has necessarily fallen upon the same useful lines. Thus, as in the larger work, not only is the Season given when all fresh provisions can be obtained, but the cost of every dish for which a recipe is given is carefully reckoned; so that the young housekeeper may see at a glance if what she requires be obtainable, and also if it be within her means. This shows one reason for a New Edition, as we all know that the prices of many articles of food have changed during the past few years, and the Dictionary would be less valuable if present prices were not quoted.

Another reason may be found in the fact that we have new provisions (especially tinned ones) constantly introduced, and it is, therefore, necessary that every Cookery Book should have recipes for the best means of using those that have become valuable articles of food.

Although, for these reasons alone, a new edition is needed, the present editors, after most careful examination, have come to the conclusion that nothing need be taken from the old edition, though much could be, and has been, added.

Special pains have been taken with the Menus given for every month in the year, and we think our readers cannot fail to be pleased, not only with them, but with the prettily-designed cards on which many are printed—designs in every case suitable for the month for which the dinner is intended. From these many ideas may be taken by those with a talent for drawing.

Not only are there new menus for dinner (these both in French and English), there are some for every other meal, both for the family as well as those to which guests would be bidden.

In connection with dinner giving, as well as other forms of entertainment, the subject of table decoration has found a place in the new edition. As the menus, the decoration of the table is treated for every month in the year, and the suggestions given are purposely those that might be taken by ladies who like to arrange their own tables; while the flowers and foliage named for them are such as would, in most cases, be obtainable without much expense or trouble.

Briefly, the improvements and additions made in the new edition may be described under the following heads:-

  • The thorough revision of all the recipes contained in the last edition.
  • The new recipes for every branch of Cookery.
  • The newest modes of serving dinners and other meals shown in the New Menus.
  • Floral and other pretty designs for Menu Cards.
  • Table decorations for all seasons, being practical suggestions for the beauty of the home.
  • The new and beautifully-executed coloured plates, new full-page and other illustrations.

Having thus greatly enlarged and thoroughly brought up to date the present work, the Editors offer the public a Cookery Book that, for its size and price, cannot be rivalled.

Cookbook donated courtesy of RS Hamilton

Mrs Beeton's Book of Household Management

In addition to the recipes below, the website mrsbeeton.com is an extensive on-line resource replicating the book Mrs Beeton's Book of Household Management, published in 1861:

Comprising Information for the Mistress, Housekeeper, Cook, Kitchen-maid, Butler, Footman, Coachman, Valet, Upper and under house-maids, Lady's-maid, Maid-of-all-work, Laundry-maid, Nurse and nurse-maid, Monthly, wet, and sick nurses, etc. etc. also, sanitary, medical, & legal memoranda; with a history of the origin, properties, and uses of all things connected with home life and comfort.

Recipes from All About Cookery

     

    A

    Alma Pudding

    Asparagus Soup

     

    B

    Beef, Steak Pie

    Beef, Stewed Shin of

    Brandy Cherries

    Brawn, To Make

    Bread, American

    Bread-and-Butter Fritters

    Bread-and-Butter Pudding, Baked

    Bread, Baking-Powder

    Bread-Crumbs, Fried

    Bread, Fried (for Borders)

    Bread, Fried Sippets of

    Bread, To Make a Peck of Good

    Bread, To Make Good Home-made (Miss Acton's Recipe)

    Bread, Rice

    Bread Sauce

    Breakfast Cakes

     

    C

    Cabbage, Boiled

    Cabbage, Red, Stewed

    Carrots, Boiled

    Carrot Pudding, Baked or Boiled

    Carrot Soup

    Carrots, Sliced

    Carrots, Stewed

    Carrots To Dress (in the German way)

    Cauliflower a la Sauce Blanche

    Cauliflowers or Broccoli, Boiled

    Cauliflowers, with Parmesan Cheese

    Cayenne Cheeses

    Cayenne Vinegar, or Essence of Cayenne

    Celery Salad

    Celery Sauce

    Celery Soup

    Celery, Stewed, a la Creme

    Celery, Stewed, with White Sauce

     

    D

    Devilled Biscuits

    Devilled Lobster

    Devilled Oysters

    Devonshire Junket

    Draught for Summer

    Drink, Pleasant, for Warm Weather

    Dripping, To Clarify

    Drop Cakes

     

    G

    Golden Pudding

    Goose, Green

     

    H

    Ham, Fried, and Eggs (A Breakfast Dish)

    Ham Omelette

    Ham, To Boil

     

    K

    Kidneys, Broiled

    Kidneys, Fried

     

    L

    Lemon Dumplings

    Lemon Pudding, Baked

     

    M

    Mutton, Boiled Breast of, and Caper Sauce

    Mutton, Boiled Leg of

    Mutton, Boiled Neck of

    Mutton, Boned Leg of, Stuffed

    Mutton, Braised Leg of

    Mutton, Curried

    Mutton Cutlets, with Mashed Potatoes

    Mutton, Haricot

    Mutton Pie

    Mutton Pudding

    Mutton, Ragout of Cold Neck of

    Mutton, Roast Haunch of

    Mutton, Roast Leg of

    Mutton, Roast Loin of

    Mutton, Roast Neck of

    Mutton, Roast Saddle of

    Mutton, Roast Shoulder of

    Mutton, Rolled Loin of (very excellent)

    Mutton Soup, Good

    Mutton, Stewed Neck of

     

    O

    Onion Sauce, Brown

    Onion Sauce, White

    Onion Soup

    Onion Soup, Cheap

    Onions, Burnt

    Onions, Pickled

    Onions, Spanish, Baked

    Onions, Spanish, Pickled

    Onions, Spanish, Stewed

    Orange Brandy

    Orange Cream

    Orange Creams

     

     

    P

    Pork Steaks and Apples

    Pork, Various Parts

    Porridge, Hominy

    Portable Soup

    Potato Balls

    Potato Cake

    Potato Fritters

    Potato Patties

    Potato Pie

    Potato Soup

    Potatoes, Baked

    Pudding, Alma

    Pudding, Aunt Nelly's

    Pudding, Bread-and-Butter, Baked

    Pudding, Carrot, Baked or Boiled

    Pudding, Golden

    Pudding, Lemon Baked

    Pudding, Mutton

    Pudding, Raisin Baked

    Pudding, Rice, Boiled

    Pudding, Sago

    Pudding, Spinach

    Pudding, Sweet Suet

    Pudding, Veal Suet

     

    R

    Rabbit a La Minute

    Rabbit, Boiled

    Rabbit, Fried

    Rabbit or Hare Ragout of

    Rabbit Pie

    Rabbit, Roast or Baked

    Rabbit Soup

    Rabbit, Stewed

    Rabbits, Stewed in Milk

    Rabbit, Stewed, Larded

    Rabbit, Trussing of

    Rabbits, To Carve

    Raised Biscuits

    Raised Pie of Poultry or Game

    Raised Pie of Veal and Ham

    Raisin Cheese

    Raisin Pudding, Baked

    Rice Pudding, Boiled

    Rice Soup

     

     

    S

    Sago Pudding

    Soup, Asparagus

    Soup, Carrot

    Soup, Celery

    Soup, Mutton

    Soup, Onion

    Soup, Onion Cheap

    Soup, Portable

    Soup, Potato

    Soup, Rabbit

    Soup, Rice

    Soup, Spring or Potage Printaniere

    Spinach Pudding

    Sponge Cake

    Sprats, Fried in Batter

    Spring Soup or Potage Printaniere

    Suet Pudding, Sweet

    Suet Pudding, Veal

    Sugar for Compotes

    Sweetbreads, Baked

    Sweetbreads, Fried, a la Maitre d'Hotel

     

    T

    Toad-in-the-Hole

    Toast-and-Water

     

    V

    Veal Cutlets, Broiled, a l'Italienne

    Veal, Roast Fillet of