Eliza Acton Quotes

• Without wishing in the slightest degree to disparage the skill and labour of breadmakers by trade, truth compels us to assert our conviction of the superior wholesomeness of bread made in our own homes.

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  Eliza Acton

  Food   Home   Skills  

  Eliza Acton (1868). “Modern Cookery, for Private Families: Reduced to a System of Easy Practice, in a Series of Carefully Tested Receipts, in which the Principles of Baron Liebig and Other Eminent Writers Have Been as Much as Possible Applied and Explained”, p.594

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• I love thee as I love the tone Of some soft-breathing flute Whose soul is wak'd for me alone, When all beside is mute.

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  Eliza Acton

  Famous Love   Breathing   Soul  

  Eliza Acton (1826). “Poems”, p.110

  698

• The difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are prepared and served. If well made....they prove that both skill and taste have been exerted in its arrangements. When coarsely or carelessly prepared....they greatly discredit the cook.

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  Eliza Acton

  Skills   Differences   Cooking  

  709

• Vegetables when not sufficiently cooked are know to be so exceedingly unwholesome and indigestible, that the custom of serving them 'crisp' should be altogether disregarded when health is considered of more importance than fashion.

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  Eliza Acton

  Fashion   Vegetables   Should  

  Eliza Acton (1845). “Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice, for the Use of Private Families. In a Series of Receipts, which Have Been Strictly Tested, and are Given with the Most Minute Exactness”, p.228

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• It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.

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  Eliza Acton

  Ignorant   Meals   May  

  Eliza Acton (1865). “Modern Cookery: For Private Families... a Series of Carefully Tested Receipts...”, p.8

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• It is not, in fact, cookery books that we need half so much as cooks really trained to a knowledge of their duties.

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  Eliza Acton

  Book   Needs   Half  

  Eliza Acton (1860). “Modern Cookery, for Private Families: Reduced to a System of Easy Practice, in a Series of Carefully Tested Receipts, in which the Principles of Baron Liebig and Other Eminent Writers Have Been as Much as Possible Applied and Explained”, p.11

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