"Eighteenth-century cookbooks were filled with recipes from processing and preserving large amounts of a wide variety of goods: apples, rosehips, bacon, and the like. These recipes reflected a primarily rural and agricultural population accustomed to harvesting and preserving the countryside's seasonal bounties. Nineteenth-century cookbooks, however, featured none of these recipes, instead assuming that families would purchase on a weekly or even daily basis virtually everything they needed to prepare meals."
David Fouser, The Global Staff of Life: Wheat, Flour and Bread in Britain, 1846-1914 (PhD Thesis)