The Experienced English Housekeeper
The Experienced English Housekeeper is a significant work in the history of English cuisine and cookery books, written by Elizabeth Raffald. First published in 1769, the book is considered an important reference for understanding 18th-century English cooking. Raffald was an influential figure in the culinary world, and her book has been reprinted numerous times, reflecting its enduring popularity and impact on English culinary practices.
Overview[edit | edit source]
The Experienced English Housekeeper was written for the private use of Raffald's friends and acquaintances, who had encouraged her to share her extensive knowledge of cooking, acquired through years of experience in affluent households. The book contains over 800 recipes, ranging from soups, meats, and fish, to pastry, cakes, and preserves. It is particularly noted for its detailed instructions on the preparation of wedding cakes, which are among the earliest examples in English cookery books.
Significance[edit | edit source]
The book is significant not only for its recipes but also for its insights into the domestic and social life of the 18th century. It includes instructions for table settings, the management of servants, and the preparation of medicinal recipes, offering a comprehensive look at the household management practices of the time.
Editions[edit | edit source]
After its initial publication in 1769, The Experienced English Housekeeper went through several editions during Raffald's lifetime. Each edition saw additions and revisions, reflecting Raffald's ongoing commitment to refining her work and adapting to changing tastes and culinary techniques.
Legacy[edit | edit source]
Elizabeth Raffald's contributions to English cuisine have been recognized and celebrated over the centuries. Her work paved the way for future generations of cookbook authors and continues to be a valuable resource for those interested in the history of food and cooking. The Experienced English Housekeeper remains a classic in the canon of English cookery literature, cherished by culinary historians, chefs, and enthusiasts alike.
See Also[edit | edit source]
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