In 1763 the couple moved to Manchester, where Elizabeth opened a confectionery shop and John sold flowers and seeds at a market stall.

No Book is genuine but what is signed by the Author", and a matching handwritten signature in brownish-black ink bracketing the heading of Chapter 1.

[7] Raffald is however not afraid to use foreign words for new techniques, as "to fricassee Lamb Stones",[8] "to barbecue a Pig",[9] "Bouillie Beef",[10] "Ducks a-la-mode",[11] "To fricando Pigeons",[12][b] "To ragoo Mushrooms".

Raffald explains in her Directions for a GRAND TABLE that: being desirous of rendering it easy for the future, have made it my study to set out the dinner in as elegant a manner as lies in my power, and in the modern taste; but finding I could not express myself to be understood by young house-keepers, in placing the dishes upon the table, obliged me to have two copper-plates; as I am very unwilling to leave even the weakest capacity in the dark, it being my greatest study to render my whole work both plain and easy.

[16]The book, intended for "a burgeoning middle class that required explanation and elucidation", provided an accurate description of how to serve an elegant meal à la française, complete with two fold-out engravings of the layout of a table with 25 "prettily-shaped" and symmetrically-arranged serving-dishes "laid in generous profusion on the table", each annotated with the name of the appropriate recipe.

[17] The layout for the second course contains the dishes (from top): Snow balls, Crawfish in savory jelly, Moonshine, Pickl'd Smelts,            Marbl'd Veal, Fish pond, Mince Pies, Globes of gold web with mottoes in them, Stewed Cardoon,            Pompadore Cream, Roast Woodcocks, transparent pudding covered with a silver web, pea Chick with asparagus, Maccaroni,            Stew'd mushrooms, Pistacha Cream, Crocrant with Hot Pippins, Floating Island, Collared Pig,            Pott'd Lampreys, Rocky Island, Snipes in savory jelly, Burnt Cream, Roast'd Hare.

On the cloth was nothing but a plate, a knife and fork, a wine glass, and a bottle of claret, for each guest, except that in the middle stood a large and handsome glass-castor of sugar, with a magnificent silver top.

"[21] The Experienced English Housekeeper was the first book to contain a recipe for what became the classic wedding cake complete with marzipan and royal icing.

[23] The Cambridge Guide to Women's Writing in English noted in 1999 that Raffald distinguishes her work as purely from practice, unlike books of untried recipes copied from elsewhere, and that she apologises for "the plainness of the style" in her introductory letter.

The Guide observes, however, that "this is the essence of her lasting appeal, and her clarity and economy with words find an echo in the work of Eliza Acton a century later.

"[25] In 2013, Raffald's former workplace, Arley Hall, brought some of her recipes including lamb pie, pea soup and rice pudding back to their tables.

She writes that "The whole work being now compleated to my wishes", she must thank her friends and subscribers; she states that over 800 of them contributed, "raising me so large a subscription, which far excells my expectations".