Mrs Beeton’s Book of Household Management- morestylethancash.com
Barbara Megson writes in English
Homes and Housekeeping 1700-1960 about how it was the industrial revolution
that caused such a massive change in the domestic set up of Victorian Britain. She
writes ‘The wife was left at home. Gradually her function became more and more
idle and ornamental’. This gives us clear indication that life in Victorian
Britain for a wealthy wife may not have been as glamorous as we imagine it to
be and how popular TV serials depict these women’s lives. This is why when
women like Isabella Beeton came along there was a huge surge in popularity for
entertaining and throwing lavish meals. We get a very good example of this in
Charles Dickens A Christmas Carol where
when Scrooge is looking in on his nephews Christmas feast we are shown the wide
array of fancy delicacies and expensive food that was there not only to be
consumed but to show how wealthy the couple were.
Mrs Beetons Book of
Household Management not only contained recipes but also tips on how to
manage a property and servants. She even went as so far to include how much
wages each servant each person should get depending on their role. She seemed
generous as she says ‘If, also, a benevolent desire is shown to promote their
comfort, at the same time then their respect will not be unmingled with
affection and they will be still more solicitous to continue to deserve her
favour’ (what a typically wordy Victorian sentence!). This then disrupts the notion
that most people that were middle and higher class women were mean to their
servants when in fact this was probably not the case at all.
Typical Victorian servants- www.tigermoon.co.uk
For the poorer classes, food was something that was
basically boiled down to you either had it or you didn’t. This is something
that comes up commonly in Mary Barton by
Elizabeth Gaskell. The book itself is widely accredited for showing how hard
life in Victorian-post industrial revolution Britain was for the working and
lower classes. A dissertation written by Pirjo Koivuvaara called Hunger, Consumption, and Identity in
Elizabeth Gaskell’s Novels examines closely how food is a central role in
Gaskell’s works. At the tea party in
chapter 2 of Mary Barton Gaskell
writes ‘while it’s father, in an opposite arm-chair tried vainly to quieten the
other with bread soaked in milk’ and she also says ‘cups and saucers made a
noise, but human voices were still, for human beings were hungry and had no
time to speak.’. Both these quotes give a clear indication that for the less
well off, food was their one comfort when they had it and for them to flaunt it
as the higher classes would do, was just not an option at all.
Moving on from the doom and gloom of class issues in
Victorian Britain, let us discuss the actual recipes in Mrs Beeton’s book. The
ingredients themselves to us seem rather disgusting but were in fact just
common ingredients used by the Victorians. A particular favourite of mine is
turtle soup. The first few things in the ingredients list are: ‘A turtle (I
struggled to keep a straight face when I read how matter of fact this sounded),
6 slices of ham, 2 knuckles of veal…’. For people in the west, who are not used
to eating turtle, this seems so odd and although it was a bit of a delicacy for
Victorians, it’s just the fact that it’s in a recipe book that seems strange to
us. Furthermore, another thing that may make you chuckle and leads on from the
point about how matter of fact it sounds is when describing the ‘Mode.’ or method to us non Victorian folk. The first
sentence reads ‘to make this soup with less difficulty, cut off the head of the
turtle the preceeding day.’ I now apologise to any of the vegetarian readers
out there. Of course eating turtle is still common in some cultures in the far
east, so perhaps for them this wouldn’t seem so odd.
Vietnamese
turtle broth- internationallanguageprograms.blogspot.com
With the sudden interest is fine dining among the rich, the
interest in how elaborate and fancy dishes could be made, also became rife.
This is particularly noticed in jellies. Victorians are famous for their use of
elaborate and decorative jelly moulds which would get fancier depending on how
much money you had. However Mrs Beeton is quick to remind her readers that
‘Jellies are not the nourishing food they were at one time considered to be…’ .
As the technology was not quite there during this period, it was hard for cooks
to create gelatine that would produce a completely clear result. This is why a
lot of the jellies we see are in fact cloudy or milk based. One of the more
famous jelly based puddings to come out of the Victorian era, was of course the
blancmange. This is probably one of the puddings that older readers will
remember getting slapped onto their plate during school dinners. However, it’s
probably not as bad as the recipe in Mrs Beeton’s book called ‘calf’s-feet
jelly’. How awful does that sound!
Although the rich are infamous for their grand feasts we
must also take into consideration about how much work for the poor, most middle
and higher class women did. Under the soup ‘Useful Soup for benevolent
purposes’ there is a note by Nicola Humble which says ‘The above recipe was
used in the winter of 1858 by the Editress, who made each week, in her copper,
8 or 9 gallons of this soup, for distribution amongst about a dozen families of
the village’. So not only were the higher classes, keen to learn how to make
succulent feasts on themselves, they were also sure to distribute amongst the
poor. This may have been because at the time it was considered very important
for a woman to be spiritually connected as this meant that she would be a pure
and pious person. In fact this is something that is clearly seen in Jane Eyre by Charlotte Bronte. From the
moment Mr Rochester, tries to get frisky with her she declines time and time
again until she is actually married to him. Furthermore, in chapter 27 she says
‘God must have led me on’ when describing how lucky she was to get away from
the immoral life she would have led, had she stayed with Rochester. This is all
clear indication that suggests how domesticated women in Victorian Britain were
expected to present themselves; as God fearing women.
Jane Eyre and Mr Rochester from the 2011 BBC adaptation- www.altfg.com
So, what we can basically conclude from this short
introduction on the domesticity and food culture of Victorian Britain is that:
the rich had it all, the poor had nothing(though rich ladies, did like to do
their bit for charity), Victorians ate some strange food, and it was important
to seem that you were a God fearing woman if you were to stand any chance of
being accepted into society. Mrs Beeton’s
Book of Household Management is a book definitely to be read by any
Victorian enthusiasts out there as it gives a fantastic insight on just how day
to day life in Victorian Britain was for the average wife.
Works cited
Beeton and Humble, N. 2000. Mrs Beeton's book of household management. New York: Oxford
University Press.
Hughes, K. 2005. The
short life & long times of Mrs. Beeton. London: Fourth Estate.
Brontë, C. and Minogue, S. 1999. Jane Eyre. London: Wordsworth Classics.
Megson, B. 1968.
English homes and housekeeping, 1700-1960. London: Routledge & K. Paul
Gaskell, E. 1994. Mary Barton. London: Penguin.
Koivuvaara, P. 2013. Hunger,
Consumption, and Identity in Elizabeth Gaskell’s Novels. [online] Available
at:
http://tampub.uta.fi/bitstream/handle/10024/66893/978-951-44-8780-4.pdf?sequence=1
[Accessed: 5 Nov 2013].
I loved your casual approach to your topic; it made it easy and fun to read. Also, your understanding of a modern day individual's reaction to the dishes you described was very engaging. Nice topic too, we all love food!
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