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Charlotte Campbell Bury

Charlotte Campbell Bury was an English author and culinary writer known for her contributions to domestic literature in the early 19th century. She gained prominence with her work 'The Lady's Own Cookery Book, and New Dinner-Table Directory,' which provided a comprehensive collection of recipes and cooking advice tailored for the genteel households of her time. This book not only served as a practical guide for women managing their kitchens but also reflected the social customs and culinary trends of the Victorian era, making it a significant resource for understanding the period's domestic life. In addition to her culinary writings, Bury authored 'The Exclusives,' a novel that delves into the lives and intrigues of the upper classes. This work, part of a three-volume series, showcases her ability to weave social commentary with engaging narrative, highlighting the complexities of class and society. Bury's literary contributions are notable for their reflection of the domestic sphere and the evolving roles of women in society, marking her as an important figure in the landscape of 19th-century English literature. Her works continue to be of interest to scholars studying the intersection of gender, class, and culinary culture in historical contexts.

Famous Quotes

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“It is also needless to add that without iced champagne and Roman punch a dinner is not called a dinner.””

The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

“Put the ham into a coarse sack well tied up, or sew it up in a cloth. Bury it three feet under ground in good mould; there let it remain for three or four days at least. This is an admirable way. The ham eats much mellower and finer than when soaked.””

The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

“put the pigeon into the partridge, the partridge into the fowl, the fowl into the goose, and the goose into the turkey. Season””

The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

“It is also needless to add that without iced champagne and Roman punch a dinner is not called a dinner.””

The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

“Put the ham into a coarse sack well tied up, or sew it up in a cloth. Bury it three feet under ground in good mould; there let it remain for three or four days at least. This is an admirable way. The ham eats much mellower and finer than when soaked.””

The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

“put the pigeon into the partridge, the partridge into the fowl, the fowl into the goose, and the goose into the turkey. Season””

The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

Books from the author

The Lady'sOwn CookeryBook, andNew...

Charlotte Campbell Bury

TheExclusives(vol. 3 of3)

Charlotte Campbell Bury

The Exclusives (vol. 3 of 3)

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