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Acton, Eliza. The People's Cook Book of Modern Cookery, with additional chapters on Cooking for Children, Cooking for Invalids, and the Digestibility of Different Foods.

500 pp. Illus. with lithograph plates. Blue cloth, spine pictorially stamped in gilt. London: Simpkin, Marshall, Hamilton, Kent, c.1890's.

A compendium of Victorian-era cookery, first published in 1845, and directed toward middle class families in Britain. The work introduced the now-universal practice of listing ingredients and giving suggested cooking times with each recipe. It included the first recipes for Brussels sprouts and for spaghetti, and the first reference in print to Christmas pudding. Its popularity was not eclipsed until 1861, when Mrs. Beeton's Book of Household Management was published. This is the forty-first edition. Very good and bright. 



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