The process of adapting Indian cooking continued for centuries. Anglo-Indian recipes could completely ignore Indian rules of diet, such as by using pork or beef. Some dishes, such as "liver curry, with bacon" were simply ordinary recipes spiced up with ingredients such as curry powder. In other cases like kedgeree, Indian dishes were adapted to British tastes; "khichari" was originally a simple dish of lentils and rice. Curry was accepted in almost all Victorian era cookery books, such as Eliza Acton's "Modern Cookery for Private Families" (1845): she offered recipes for curried sweetbreads and curried macaroni, merging Indian and European foods into standard English cooking. By 1895, curry was included in "Dainty Dishes for Slender Incomes", aimed at the poorer classes.