Tag: Mrs. Beeton

Isabella Beeton’s Book of Household Management: A Victorian Phenomenon

Beeton’s Book of Household Management, Coloured Plate.

Published in 1861, Beeton’s Book of Household Management is perhaps one of the most famous non-fiction books to come out of the 19th century.  At over one thousand pages long, it was the first publication of its kind to address all aspects of household management, covering everything from cooking and cleaning to childrearing and animal husbandry.  It even includes a section on the law, providing the inquiring housewife with general information on leaseholds, the legal rights and obligations between husband and wife, and the questionable validity of an I.O.U.[…]Continue Reading


Authentic Victorian Christmas Pudding

“In half a minute Mrs. Cratchit entered—flushed, but smiling proudly—with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.”
A Christmas Carol by Charles Dickens, 1843.

Mr. Fezziwig’s Ball Hand colored etching by John Leech from A Christmas Carol by Charles Dickens, 1843.
Mr. Fezziwig’s Ball, etching by John Leech from A Christmas Carol by Charles Dickens, 1843.

A 19th century Christmas feast would not be complete without a Christmas pudding. Comprised of dried fruit, suet, egg, flour, and other basic ingredients, it was a popular holiday dish in both the Regency and Victorian eras.  Naturally, there are many historical recipes available for such an old favorite, but when looking for the simplest, and the best, you need search no further than Mrs. Beeton’s 1861 Book of Household Management.  Below is what Mrs. Beeton refers to as “A Plain Christmas Pudding for Children.”  It is the most basic historical Christmas pudding recipe I could find and perfect for those of us whose only experience with cooking a Christmas pudding comes from reading about Mrs. Cratchit fretting over the copper in Charles Dickens’ A Christmas Carol.[…]Continue Reading


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