The Virginia Housewife: Or, Methodical Cook: A Facsimile of an Authentic Early American Cookbook

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Courier Corporation, 2012/06/08 - 208 ページ
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Originally published in 1824, this influential, classic guide by a noted Virginia hostess is widely regarded as the first truly Southern cookbook. Compiled and written by Mary Randolph (reputed to have been the best cook in Richmond), it contains a treasury of cooking instructions for everything from hearty soups to exotic cordials. Included are time-honored recipes for a wide range of beef, veal, lamb and pork dishes, along with fish, poultry, sauces, vegetables, pudding, cakes, preserves, and more. In addition to such traditional Southern fare as okra soup, curry of catfish, barbequed shoat (a fat young hog), field peas, beaten biscuits and sweet potato buns, readers will also find scores of recipes for dishes, condiments and beverages rarely seen on today's dinner table: sweetbread and oyster pie, grilled calf's head, shoulder of mutton with celery sauce, fried calf's feet, pheasant "a-la-daub," tansy pudding, gooseberry fool (cold stewed gooseberries with custard and whipped cream), pickled nasturtiums, walnut catsup, vinegar of the four thieves, ginger wine, and many other edibles from a bygone era.
More than just a collection of recipes, however, this comprehensive cook's reference also provides a fascinating introduction to the food and customs of the antebellum South, as well as handy instructions for making soap, starch and cologne water, cleaning silver, drying herbs, and much other useful advice.
For this edition, Jan Longone, a specialist in antiquarian wine and food books, has contributed an informative new introduction that outlines the singular qualities of Mrs. Randolph's book and its preeminent place in American culinary history. Any cook, antiquarian or lover of Americana will enjoy this rare glimpse into the kitchens of the past.
 

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LibraryThing Review

ユーザー レビュー  - empress8411 - LibraryThing

This was an intriguing and amusing book. The recipes! Crazy! Everything seem to take a pound of sugar or salt, or brandy, and it all takes hours and hours to cook. It's amazing how many different ... レビュー全文を読む

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目次

Asparagus soup 13 Directions for the pieces
34
BEEF Calfs feet fricassee
41
Roasted leg of mutton 46 To pickle oysters
60
To roast a forequarter of An excellent way to dress
66
To bake a shad To make sauce for a turkey72
72
Fricassee of small chickens
74
To dress ducks with onions 79 rabbits
80
Beef steaks
82
To boil potatos
96
Cauliflower
101
Lima or sugar beans
107
Rice journey or johnny
113
Boiled Indian meal
127
Muffins
139
Tea cream
149
To preserve clingstone
155

Eggs in croquets
86

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