The experienced English housekeeper : for the use and ease of ladies, housekeepers, cooks &c. Written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the authour lately served as housekeeper; consisting of near nine hundred original receipts, most of which never appeared in print ... [etc.].

  • Elizabeth Raffald
Date:
1784
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper : for the use and ease of ladies, housekeepers, cooks &c. Written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the authour lately served as housekeeper; consisting of near nine hundred original receipts, most of which never appeared in print ... [etc.]. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    [ » ] at the expence of my health, by being too Itudious, and giving too clofe application. The only anxious wifh I have left is, that my worthy friends may find it ufeful in their families, and be an inftrudtor to the young and ignorant as it has been my chiefeft care to write in as plain a ftile as poflible, fo as to be under- ftood by the weakefl capacity. I am not afraid of being called extravagant, if my reader does not think that I have erred on the frugal hand. I have made it my fiudy to pleafe both the eye and the palate, without ufing pernicious things for the fake of beauty. And though I have given fome of my difhes French names as they are only known by thofe names, yet they will not be found very expenfive, nor add compofitions but as plain as the nature of the dilh will admit of. The receipts for the confe&ionary are fuch as I daily fell in my own fhop, which any Lady may examine at pleafure, as I ftill continue my befi: endeavours to give fatisfadtion to all who are pleafed to favour me with their cuftom. It may be neceffary to inform my readers, that I have fpent fifteen years in great and worthy families, in the capacity of a houfe- keeper, and had an opportunity of travelling with them; but finding the common fervants generally fo ignorant in drefling meat, and a good cook fo hard to be met with, put me upon itudying the art of cookery, more than perhaps I other-