Mrs Beeton How to Cook: 220 Classic Recipes Updated for the Modern Cook

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This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works. She explains that she was thus attempting to make the basics of cookery "intelligible" to any "housewife". So, I combined Mrs Beeton’s vermicelli premise with a vegan custard tart recipe from One Green Planet. One, two, three - now altogether, “Happy birthday to you, happy birthday to you, happy birthday” – Oh, what a classic!

And I must say, following my first attempt of Mrs Beeton’s recipe, it was obvious that she failed to mention two vital instructions. Now, for those who are not in the know-how regarding the history of this world renown All England Lawn Tennis and Croquet Club, it held it's first ever "men’s singles" tournament in 1877. frontis, xl, plate list, verso blank, 11 further coloured lithographic plates, 1139, bound without the adverts or the half title.Inspired by former MERL blogs (such as our 1970s cheese curry extravaganza and the history of British Christmas food), I decided to take to the kitchen and see which of Beeton’s dishes I could recreate. It was light and refreshing and would be lovely on a warm sunny day with a barbecue, or even in a sandwich. Cookery is introduced with words about "the progress of mankind from barbarism to civilization", with a mention of man "in his primitive state, [living] upon roots and the fruits of the earth", rising to become in turn "a hunter and a fisher"; then a "herdsman" and finally "the comfortable condition of a farmer.

And as nature intended, she flourished into the worlds-greatest teacher of all things “domestic and culinary”. Of course, although the economical recipe endeavours to save money and often time, Mrs Beeton advises, “Economy and frugality must never, however, be allowed to degenerate into meanness” – yes mistress! Now moving swiftly on, to be frank, I’ve never been too fond of Yorkshire pudding, because quite simply my dears I found them rather ghastly, although funnily enough, I adore anything pancake-like and doughy. Owned by William Barnard, a confectioner, who in 1860 advertised his services as the “Fancy Bread and Biscuit Baker” – Oh, I say! If wanted very nice, brush it over with the white of an egg beaten to a stiff froth, then sprinkle on it sifted sugar, and put it in the oven just to set the glaze: this should be done when the tart is properly baked.

We’re starting with a simple vegetable soup made of cabbage, leeks, lettuce, cauliflower, carrots, and peas.