Elizabeth Raffald

Elizabeth Raffald: A Life of Innovation and Entrepreneurship

Imagine a time when a simple kitchen maid could rise to become an influential entrepreneur and author—this is the story of Elizabeth Raffald.

The Early Years

Born in Doncaster, Yorkshire, in 1733, Raffald’s journey was far from ordinary. She worked as a kitchen maid for fifteen years before making her first significant leap into the world of domestic innovation. Can you imagine spending so much time in the kitchen that it sparked a passion for culinary excellence? Raffald’s dedication to improving household management and cooking techniques laid the groundwork for her future success.

The Housekeeper at Arley Hall

After years of hard work, Raffald became the housekeeper at Arley Hall in Cheshire. This position allowed her to refine her skills and gain valuable experience in managing a household on a grand scale.

As the housekeeper, she was responsible for overseeing the kitchen staff and ensuring that every meal was prepared with precision and care. It’s no wonder that Raffald later opened a register office to introduce domestic workers to employers—she had seen firsthand what made a successful household run smoothly.

The Cookery School and Beyond

From Arley Hall, Raffald ventured into new ventures, including running a cookery school and selling food. These endeavors showcased her entrepreneurial spirit and commitment to sharing her knowledge with others.

Her cookery school was more than just a place for learning; it was a hub of culinary innovation where she could experiment with new recipes and techniques. By selling food, Raffald ensured that her skills were not only shared but also monetized, paving the way for future success in the culinary world.

The Published Legacy

In 1769, Elizabeth Raffald published ‘The Experienced English Housekeeper,’ a cookbook dedicated to Lady Warburton. This book was groundbreaking not only because of its content but also due to its commercial success.

With more than 800 subscribers and £800 in support, the first edition was printed by Joseph Harrop without major alterations. Raffald released additional editions in 1771 (with 100 new recipes), 1772 (Dublin), 1773, 1775, and 1776 (London). The book is notable for its plain language and accuracy, written with ‘easy confidence’ by Raffald and Hannah Glasse. Raffald refused to alter the Mancunian vernacular in the second edition, ensuring that her unique voice was heard.

The Manchester Directory

While Raffald’s cookbook was a hit, she also published The Manchester Directory in 1772, listing 1,505 traders and civic leaders. This directory served as a valuable resource for the community and showcased her business acumen.

Raffald ran the Kings Head coaching inn with her husband John, hosting card assemblies and dinner events. However, their business dealings led to financial problems, including John’s bankruptcy. Despite these challenges, Raffald’s resilience is evident in her continued work and the success of The Manchester Directory.

The Final Years

As Raffald’s life came to a close, she faced numerous obstacles but managed to improve her finances in 1781. This allowed her to update The Manchester Directory and write a book on midwifery with Charles White.

Tragically, Anna Raffald died suddenly of ‘spasms’ in April 1781. Her death was a loss not only for her family but also for the culinary world, as she left behind a legacy of innovation and entrepreneurship that continues to inspire modern cooks and food writers.

Legacy and Impact

Raffald’s recipes were typical of Middle English cuisine, appealing to the wealthy classes. Her book, The Experienced English Housekeeper, contained no medicinal or perfume-related recipes and no instructions for servants. Over one-third of the recipes were confectionary, including early recipes for ‘Burnt Cream’ and sugar baskets.

Fantasy was a key element in Raffald’s cooking, with recipes like ‘A Transparent Pudding Cover’d with a Silver Web’ and ‘A Rocky Island.’ These whimsical creations reflect her innovative spirit and the unique flavor of 18th-century English cuisine. Raffald introduced several new ingredients, such as crumpets and yams, and advocated for adding wine to dishes.

Her work has been studied by historians to understand the role of women in business in 18th-century England. Her book was a bestseller, with over 15 authorized and 23 pirated editions published, and remains popular among colonial America cooks. However, her work has been plagiarized heavily throughout the 18th and 19th centuries.

Ayto states that Raffald may have invented the Eccles cake, and her recipe was a base for its development. Raffald also played a role in creating the modern wedding cake. She is recognized by several modern cooks and food writers, including Elizabeth David and Jane Grigson. Her recipes are quoted in various sources, including the Oxford English Dictionary.

Elizabeth Raffald’s life and work continue to inspire us with her entrepreneurial spirit, innovative recipes, and dedication to improving the culinary arts. Her legacy lives on in every recipe she wrote and every dish that bears her influence.