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The Experienced English Housekeeper (Southover Press Historic Cookery & Housekeeping)
 
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The Experienced English Housekeeper (Southover Press Historic Cookery & Housekeeping) [Illustrated] (Hardcover)

by Elizabeth Raffald (Author)
4.0 out of 5 stars See all reviews (1 customer review)
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Product details

  • Hardcover: 232 pages
  • Publisher: Southover Press; New ed of 1769 ed edition (1 Jan 1996)
  • Language English
  • ISBN-10: 1870962133
  • ISBN-13: 978-1870962131
  • Product Dimensions: 24.7 x 15.8 x 2.3 cm
  • Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 525,255 in Books (See Bestsellers in Books)

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Product Description

Product Description
Mrs. Raffald is to the 18th-century what Mrs Beeton was to the 19th, except that she wrote her bestselling book from her own recipes. The first edition, from which this reprint is taken, was published in 1769. It was an instant success and continued to be reprinted until the 1830s. There is a fine collection of family dishes as well as recipes for grand dining. It is surprising to see from this how many ingredients, and in what variety, were available at that date. It was this book that first made public the confectioner's art, and she was especially well known for her practical pickling and preserving recipes. All these, and more, can be used today, and deserve to be restored to the repertory of English cookery at its best.

About the Author
Mrs. Raffald (1733-1781) was an unusual and energetic entrepreneur. Not only was she a brilliant cook and housekeeper (she worked in several households, the last of which, Arley Hall in Cheshire, was where she met and married the gardener, John Raffald), but she also ran a successful shop and catering business in Manchester, compiled the first street directory there, started the first servant's registry, used newspaper advertising to some effect to publicise her various businesses, and ran the King's Head in Salford while coping with a family of daughters and a profligate husband. At the King's Head she started compiling recipes, training young ladies and eventually published her book which was an instant success. Queen Victoria passed off several of her receipts as her own, and countless family recipe books include at least some of them. Roy Shipperbottom was born in Bolton, Lancashire, in 1930 and died in Laon, France in just before the publication of Southover's edition of The Experienced English Housekeeper for which he provided the introduction. He pursued careers in building, bookbinding and academia, retiring as a senior lecturer in humanities from North Manchester College in 1982. By that time, the history of food had become his main interest and Elizabeth Raffald, his passion. He spent twenty years researching her life and work from sources in Lancashire and Yorkshire and at Arley Hall where she was housekeeper.

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17 of 18 people found the following review helpful:
4.0 out of 5 stars A unique and enlightening cookery book spanning 200 years, 17 Feb 1999
By A Customer
I first came across this book about six years ago and it has opened my eyes not only to the entire history of food in Britain but also to the social history of eighteenth century life. As Mrs Raffald spent a great part of her life in Manchester which is my home town it also has a fascination in being able to pinpoint where she lived and worked all those years ago. Although many of her recipes would be difficult to replicate today there is still something of a challenge in attempting the simpler ones. As yet I have baulked at the idea of reproducing her recipe for Yorkshire Goose Pie which contains apart from the eponymous goose, a turkey, two ducks, six woodcock, seven pounds of butter and no less than twenty four pounds of flour - Delia Smith eat your heart out! From the historian's viewpoint this is an important and thoroughly factual bedrock of Georgian traditions and fads; from the point of view of the average reader it is a highly unusual yet entertaining account of our forebear's gastronomic excesses.
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