In 1845 the former poet Eliza Acton[a] published Modern Cookery for Private Families, a work that was aimed at the English middle classes.

[3] Acton undertook a re-write of the book in 1855, but was disappointed that she had not been able to add as much information about bread making into the work as she wanted to.

[b] Published in May 1857, this is not a recipe book along the same lines as Modern Cookery, but is described by Hardy as "a serious, scientific study ... much darker in tone than her previous work".

The reviewer called Acton a "clever author", and praised the inclusion of "the whole philosophy and practice, as well as the history of the subject of bread-making, in its plain and fancy forms".

Readers of the book, the reviewer thought, will become possessed of a store of useful knowledge, as well as scientific as practical, upon a question which is essentially that of every man, woman and child in the wide universe".