1789 English Housekeeper COOKBOOK Recipes Desserts Cooking Cuisine Home-making

RAFFALD, Elizabeth

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“Cut off the fins, and nick the brown side under the head; then take out the guts, and dry them with a cloth, boil them in salt and water; make either gravy, shrimp, cockle, or muscle sauce, and garnish it with red cabbage.”

― Experienced English Housekeeper, ‘To boil Flounders’

 

A monumental 18th-century cookbook! This ‘new edition’ includes many recipes that would still be desirable in the 21st-century, but there are other recipes and methods that are significantly less desirable! Roasted Lark, Stewed Lampreys, and Walnut Catchup! The recipes are concise, short, and easy to read – which is helpful when you really want to make the cream custard dessert quickly!

 

$750.00

In stock

Free shipping wordwide!


Satisfaction Guaranteed

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1789 English Housekeeper COOKBOOK Recipes Desserts Cooking Cuisine Home-making

 

“Cut off the fins, and nick the brown side under the head; then take out the guts, and dry them with a cloth, boil them in salt and water; make either gravy, shrimp, cockle, or muscle sauce, and garnish it with red cabbage.”

― Experienced English Housekeeper, ‘To boil Flounders’

 

A monumental 18th-century cookbook! This ‘new edition’ includes many recipes that would still be desirable in the 21st-century, but there are other recipes and methods that are significantly less desirable! Roasted Lark, Stewed Lampreys, and Walnut Catchup! The recipes are concise, short, and easy to read – which is helpful when you really want to make the cream custard dessert quickly!

 

Item number: #2950

Price: $750

 

RAFFALD, Elizabeth

 

The experienced English housekeeper : for the use and ease of ladies, housekeepers, cooks, &c. Written purely from practice, dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper: consisting of several hundred original receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of Made Dishes, Soups, Fish, Plain Meat, Game, Made Dishes both hot and cold, Pies, Puddings, &c. Part II. All Kinds of Consectionary, particularly the Gold and Silver Web for covering of Sweet-Meats, and a Desert of Spun Sugar, with Directions to set out a Table in the most elegant Manner and in the modern Taste, Floating Islands, Fish-Ponds, Transparent Puddings, Trifles, Whips, &c. Part III. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt-Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season for every Month in the Year. By Elizabeth Raffald.

 

London : Printed for A. Millar, w. Law…1789.

 

Details:

  • Collation complete with all pages: [6], iii, [1], 398
    • 2 folding plates + portrait frontispiece
  • Language: English
  • Binding: Leather; tight & secure
  • Size: ~8.25in X 5.25in (21cm x 13.5cm)

 

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2950

Category

Cooking & Cuisine

Authors

RAFFALD, Elizabeth

Printing Date

18th Century

Language

English

Binding

Leather

Book Condition

Excellent

Collation

Complete