Eliza Acton and Elizabeth Raffald are two British cookbook authors featured in talks this month, as are two collections - Longone Culinary Archives at U Michigan and the Jewish Food Society’s online archive.
Raffald's Chocolate Puffs and Acton's Clarified Marrow recipes.
For over 45 Cookbooks, authors and Manuscripts virtual taped talks over the past 3 years HERE
My favorite Raffald recipe is her Chocolate Puffs (my first blog post HERE ) -
CHOCOLATE PUFFS
Beat and sift half a Pound of double refined Sugar, scrape into it one Ounce of Chocolate very fine; mix them together, beat the White of an Egg to a very high Froth, then strew in your Sugar and Chocolate, keep beating it ‘till it is as stiff as a Paste, Sugar your Papers, and drop them on about the Size of a Six-pence, and bake them in a very slow Oven.
Raffald, Elizabeth. The Experienced English Housekeeper. London: 1786
Acton gave several clarified marrow recipes (I made this, post HERE) -
CLARIFIED MARROW FOR KEEPING.
Take the marrow from the bones while it is as fresh as possible; cut it small, put it into a very clean jar, and melt it with a gentle heat, either in a pan of water placed over the fire, or at the mouth of a cool oven; strain it through a muslin, let it settle for a minute or two, and pour it, clear of sediment, into small jars. Tie skins, or double folds of thick paper, over them as soon as the marrow is cold, and store it in a cool place. It will remain good for months.
Acton, Eliza. Modern Cookery, 1845
UPCOMING COOKBOOK TALKS
Apr 16 Sun 4 What’s for Dinner? Menus and More from the Janice Bluestein Longone Culinary Archives at the University of Michigan. Juli McLoone, Curator. Culinary Historians of Ann Arbor HERE. TAPE may be HERE
Apr 19 Wed 2:30 The Language of Food - Eliza Acton. author of biographical historical novels Annabel Abbs. National Archives UK £5-15 presale HERE
Apr 23 Sun 1 Elizabeth Raffald, England’s Most Influential Housekeeper. Neil Buttery author Before Mrs. Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper. Culinary Historians of Canada. Pay-as-you-may HERE or soon Eventbrite HERE
Apr 23 Sun 6-7:30 People of the Cookbook. “We have come a long way from the 18th-century kosher gourmet cookbook in German to the Jewish Food Society’s online archive.” Barbara Kirshenblatt-Gimblett, Yael Raviv. New Lehrhaus. HERE . TAPE may be HERE
Jewish Food Society’s online recipes HERE.
Apr 26 Wed 2-3:30 The Extraordinary Life of Elizabeth Raffald. More spaces added “The Experienced English Housekeeper. Published in 1769, it ran to over twenty editions and brought her fame and fortune. But then disaster; her fortune lost, spent by her alcoholic husband. Bankrupted twice, she spent her final years in a pokey coffeehouse in a seedy part of town.” Neil Buttery author Before Mrs. Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper. HERE
Image: Raffald, Elizabeth. The Experienced English Housekeeper. London: 1786
THIS WEEK'S TALKS
Apr 17 Mon 5:30-7 Edith Wharton's Table: Portraying Food & Dining in the Gilded Age. Carl Raymond. New York Adventure Club. Tape one week $10 HERE
Apr 17 Mon 6 ANZAC Biscuits, with Vegemite. Heygo Food Academy HERE
Apr 18 Tue 11:30AM? 12 (5:30CET) Bacchus’ New Muse: Jacobean Wit Sociability and the Material Culture of Wine and Tobacco. Late 16th cen - Dr Lauren Working. Digital Materialities Webinar LARCA Paris HERE TAPE may be HERE
Apr 19 Wed 7AM Rex Wailes's English Windmills. 1957 book The English Windmill. Luke Bonwick. SPAB £9 HERE
Apr 19 Wed 2:30 The Language of Food - Eliza Acton. author of biographical historical novels Annabel Abbs. National Archives UK £5-15 presale HERE
Apr 19 Wed 7 A Land of Milk and Mufletta: At the Crossroads of Israel’s Cuisine and Culture. “From falafel to petitim,meorav Yerushalmi to mufletta, Joel reveals the culture behind the distinctive foods.” Walnut Street Synagogue, MA HERE
Apr 19 Wed 7 History Of BBQ: Colonial Foodways. Chef Chris Scott and Dontavius Williams. Stratford Hall HERE
Apr 19 Wed 7 Pewabic Pottery: A History 120 Years in the Making (Detroit). Annie Dennis. Pewabic Pottery. HERE
Apr 20 Thu 9AM Children of the Blitz: Differing Perspectives on the War at Home. England. Joshua Daniels. Imperial War Museums HERE
Apr 20 Thu 10AM-12 The Last Meal of Pompeii (79 AD). Eight Meals that Changed the World. Dr. Laura Carlson. Lifelong Learning Mississauga, Canada. Apr 13 to June 1. Tape for one week. Must register by Apr 2 HERE
Apr 20 Thu 12 The Fabulous World of Ancient Egyptian Bread. Rubel's Seminar #40. “Why did the Egyptians only make wheat loaves with emmer wheat, and what were the qualities that will have defined the "best" breads?” William Rubel. $0-10 HERE. Bread History and Practice facebook page HERE
Apr 20 Thu 2 The Legacies of the Ball’s Plantation. Guy Ball’s (c1686-after 1722) Barbados plantation book of 1722. He was the great grandfather of William Holburne (1793-1874) whose collection formed the Holburne Museum. Alberta Whittle, Dr Jill Sutherland, Natalie McGuire and Allison Thompson. The Holburne Museum. HERE. The Holburne Family and Caribbean Plantations exhibit and writeup. HERE
Apr 22 Sat 2 Buzz: The Nature and Necessity of Bees. author Thor Hanson. Bees Abroad HERE
Apr 22 Sat 7 In Celebration of Israeli Food and Jewish Identity. Michael Solomonov, Nilou Motamed. 92nd Street Y $18 HERE
Apr 23 Sun 10:30-12:30 How old is that restaurant? Bay Area Culinary Historians HERE How old is that restaurant? essay HERE
Apr 23 Sun 1 Elizabeth Raffald, England’s Most Influential Housekeeper. Neil Buttery author Before Mrs. Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper. Culinary Historians of Canada. Pay-as-you-may HERE or soon Eventbrite HERE
Apr 23 Sun 6-7:30 People of the Cookbook. “We have come a long way from the 18th-century kosher gourmet cookbook in German to the Jewish Food Society’s online archive.” Barbara Kirshenblatt-Gimblett, Yael Raviv. New Lehrhaus. HERE . TAPE may be HERE.
Jewish Food Society’s online recipes HERE.
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2023 Patricia Bixler Reber
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