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The Book of Household ManagementMrs. Beeton

The Book of Household Management

by OpenStories

Original author: Mrs. Beeton

CompletedPublished Updated

"The Book of Household Management" by Mrs. Beeton is an extensive guide to running a household in Victorian Britain, first published in 1861. Initially serialized in monthly installments beginning in 1859, this comprehensive work covers everything from cookery and household duties to medical advice and servant management. The book became an immediate bestseller, selling 60,000 copies in its first year and nearly two million by 1868. Its highly structured recipes and practical instructions revolutionized domestic management, making it the most consulted cookery book between 1875 and 1914.

The Book of Household Management, by Mrs. Beeton. Republished by OpenStories from Project Gutenberg eBook #10136.

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  • 81chapters
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81 Chapters

  1. 1.Preface (1)6,113 words
  2. 2.Preface (2)4,414 words
  3. 3.Chapter I: The Mistress10,202 words
  4. 4.Chapter II: The Housekeeper2,157 words
  5. 5.Chapter III: Arrangement and Economy of the Kitchen5,397 words
  6. 6.Introduction: To Cookery3,808 words
  7. 7.Chapter V: General Directions for Making Soups3,593 words
  8. 8.Chapter VI: Fruit and Vegetable Soups (1)8,416 words
  9. 9.Chapter VI: Fruit and Vegetable Soups (2)8,365 words
  10. 10.Chapter VI: Fruit and Vegetable Soups (3)4,741 words
  11. 11.Chapter VII: The Natural History of Fishes5,135 words
  12. 12.Chapter VIII: Fish (1)8,379 words
  13. 13.Chapter VIII: Fish (2)8,336 words
  14. 14.Chapter VIII: Fish (3)8,280 words
  15. 15.Chapter IX: General Remarks777 words
  16. 16.Chapter X (1)8,529 words
  17. 17.Chapter X (2)8,555 words
  18. 18.Chapter X (3)8,591 words
  19. 19.Chapter X (4)6,675 words
  20. 20.Chapter XI: General Remarks5,000 words
  21. 21.Chapter XII: General Observations on Quadrupeds3,059 words
  22. 22.Chapter XIII: BAKED BEEF (Cold Meat Cookery) (1)8,608 words
  23. 23.Chapter XIII: BAKED BEEF (Cold Meat Cookery) (2)8,456 words
  24. 24.Chapter XIII: BAKED BEEF (Cold Meat Cookery) (3)400 words
  25. 25.Chapter XIV4,485 words
  26. 26.Chapter XV: BAKED MINCED MUTTON (Cold Meat Cookery) (1)8,371 words
  27. 27.Chapter XV: BAKED MINCED MUTTON (Cold Meat Cookery) (2)3,906 words
  28. 28.Chapter XVI: General Observations on the Common Hog4,822 words
  29. 29.Chapter XVII: PORK CUTLETS (Cold Meat Cookery) (1)8,449 words
  30. 30.Chapter XVII: PORK CUTLETS (Cold Meat Cookery) (2)5,301 words
  31. 31.Chapter XVIII: General Observations on the Calf1,510 words
  32. 32.Chapter XIX: BAKED VEAL (Cold Meat Cookery) (1)8,507 words
  33. 33.Chapter XIX: BAKED VEAL (Cold Meat Cookery) (2)4,862 words
  34. 34.Chapter XX: General Observations on Birds2,695 words
  35. 35.Chapter XXI: CHICKEN CUTLETS (an Entree) (1)8,207 words
  36. 36.Chapter XXI: CHICKEN CUTLETS (an Entree) (2)8,358 words
  37. 37.Chapter XXI: CHICKEN CUTLETS (an Entree) (3)8,274 words
  38. 38.Chapter XXI: CHICKEN CUTLETS (an Entree) (4)7,682 words
  39. 39.Chapter XXII: General Observations on Game2,960 words
  40. 40.Chapter XXIII: Roast Black-Cock (1)8,425 words
  41. 41.Chapter XXIII: Roast Black-Cock (2)3,997 words
  1. 42.Chapter XXIV: General Observations on Vegetables3,605 words
  2. 43.Chapter XXV: Boiled Artichokes (1)8,444 words
  3. 44.Chapter XXV: Boiled Artichokes (2)8,253 words
  4. 45.Chapter XXV: Boiled Artichokes (3)5,703 words
  5. 46.Chapter XXVI2,268 words
  6. 47.Chapter XXVII: Very Good Puff-Paste (1)8,468 words
  7. 48.Chapter XXVII: Very Good Puff-Paste (2)8,564 words
  8. 49.Chapter XXVII: Very Good Puff-Paste (3)7,954 words
  9. 50.Introduction: OF SUGAR.--Sugar was first known as a drug, and9,417 words
  10. 51.Chapter XXVIII762 words
  11. 52.Chapter XXIX: Baked Apple Custard (1)8,644 words
  12. 53.Chapter XXIX: Baked Apple Custard (2)8,506 words
  13. 54.Chapter XXIX: Baked Apple Custard (3)6,153 words
  14. 55.Chapter XXX3,364 words
  15. 56.Chapter XXXI: TO MAKE SYRUP FOR COMPOTES, &c (1)8,571 words
  16. 57.Chapter XXXI: TO MAKE SYRUP FOR COMPOTES, &c (2)8,600 words
  17. 58.Chapter XXXI: TO MAKE SYRUP FOR COMPOTES, &c (3)421 words
  18. 59.Chapter XXXII2,195 words
  19. 60.Chapter XXXIII: Separation of Milk and Cream7,556 words
  20. 61.Chapter XXXIV3,471 words
  21. 62.Chapter XXXV: To Make Yeast for Bread (1)8,691 words
  22. 63.Chapter XXXV: To Make Yeast for Bread (2)4,818 words
  23. 64.Chapter XXXVI: General Observations on Beverages1,822 words
  24. 65.Chapter XXXVII: To Make Chocolate7,838 words
  25. 66.Chapter XXXVIII917 words
  26. 67.Chapter XXXIX: To Make Arrowroot4,085 words
  27. 68.Chapter XL (1)7,320 words
  28. 69.Chapter XL (2)3,634 words
  29. 70.Chapter XLI (1)8,428 words
  30. 71.Chapter XLI (2)8,623 words
  31. 72.Chapter XLI (3)8,812 words
  32. 73.Chapter XLI (4)8,749 words
  33. 74.Chapter XLI (5)523 words
  34. 75.Chapter XLII (1)8,570 words
  35. 76.Chapter XLII (2)8,863 words
  36. 77.Chapter XLII (3)690 words
  37. 78.Chapter XLIII (1)8,901 words
  38. 79.Chapter XLIII (2)8,247 words
  39. 80.Chapter XLIII (3)1,851 words
  40. 81.Chapter XLIV8,114 words