Merry Gourmet Miniatures © 2016 All Rights Reserved
Hello Aileen and Gail,
I'm very charmed by all the little items you sent! The little roots on the spring onions are a delightful detail - and the little holes in the biscuits. All the cheese is wonderfully realistic. Thank you. Kind regards,
Thank you very much for sending me the missing item. It is lovely! Although I said you didn't have to give me back my money for the wrong item, also thanks! When we see eachother again, I will certainly buy more items from you. With kind regards,
I've just ordered them - Thanks so much
My friend Sara was thrilled to bits with her which arrived beautifully packaged with a lovely Happy Birthday message. The attention to detail is fantastic, and it looks great in her amazing Tudor dolls house! Many thanks, great work!
Dolls House and Miniature Food
“Modern Cookery for Private Families”
Eliza Acton was not a chef or cook, but a moderately successful author having had 2 volumes of poetry and numerous articles for periodicals published, but around 1835 her publisher advised her to write a cookery book to increase her income, as cookery books were becoming very popular.
She spent the next ten years testing and improving recipes and in 1845 her cookery book “Modern Cooking for Private Families” was published and she became the first modern cookery author. Her book sold well for she was a pioneer, developing a new style intended for ordinary people presenting a mix of traditional, homely and more adventurous dishes that pleased a broad audience and what is more, these recipes worked every time.
Over the years her book was printed and re-
Eliza was the first cookery writer to lay out a recipe in the format now used, listing ingredients, mixing, cooking temperatures and times precisely so that the dish turned out successfully each time it was made.
Eliza Acton’s “ White Cream Dessert garnished with sliced strawberries” reproduced in 1:12th scale.
Eliza Acton’s “ Dressed Crab with Red Imperial Sauce” reproduced in 1:12th scale.
Dressed white crab meat in shell, garnished with lemon, served with red imperial sauce.