The recipes in the book are a reflection of popular recipes of the time ranging from basic pastry methods right through to cooking fish and meat and then on to desserts. The style in which they are written is not only very charming but very unusual. Depending on the recipe, she bases the amounts of ingredients on the weight of the other ingredients required. For example, in the sponge cake recipe, a lot of the quantities are largely reliant on the weight of the eggs used. Acton does of course use proper quantities too but after some thought I decided I quite liked this way of doing things. I'm going to give that way of cooking a try but whilst it would be potentially more time consuming, I think the results would be far more accurate in the long run.
All in all, this book is the most unusual recipe book I've had the pleasure of reading. I think it's worth a read if you're into something that bit different and if you fancy a glimpse into a more gentile time.