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History in the Making

recreating historic foods and crafts

Tag: Elizabeth Raffald

Mince Pye without Meat

November 22, 2020November 21, 2020 Little DorritLeave a comment

I still remember my first-ever mincemeat pie, served on Christmas Day at the Charles Dickens Museum in London. It tasted warm and Christmas-y, the perfect treat after a cold trek across the city in the snow. Since then, my mind has associated mincemeat pies with a Dickensian, Victorian Christmas – but mincemeat pies actually go back much farther than that.

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Onion Soup

November 8, 2020November 7, 2020 Little DorritLeave a comment

Compared to other 18th century soups, which almost always seem to include some obscure meats or animal parts and take hours to make, this is a relatively easy and inexpensive recipe from Elizabeth Raffald’s 1769 book The Experienced English Housekeeper.

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Categories

  • 15th Century
  • 16th Century
  • 17th Century
  • 18th Century
  • 19th Century
  • 20th Century
  • Drinks
  • Food
  • Knitting

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1430s 1580s 1660s 1700s 1710s 1740s 1760s 1770s 1790s 1820s 1830s 1840s 1860s 1870s 1880s 1890s 1900s 1910s 1920s 1930s 1940s Amelia Simmons Amelie Langdon bread brownies Cake Charles Dickens Charles Elme Francatelli Chili chocolate Christmas coffee cake cookies custard Eliza Acton Elizabeth Raffald Eliza Leslie F. Marian McNeill Fannie Merritt Farmer gingerbread Grace Raver Hannah Glasse hedgehog Henry Howard Jerry Thomas Lamingtons Lily Haxworth Wallace macaroni macaroons madeleines Marcus Doornick Mary Davies mincemeat muffins pancakes parkin pastry Patrick Lamb pie pudding punch Queen Victoria Robert May Sarah Rorer sauce soup Syllabub tart Thanksgiving Thomas Dawson William Henderson william randolph hearst Will Rogers wine World War I
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