The Virginia Housewife: Or, Methodical Cook: A Facsimile of an Authentic Early American Cookbook
Courier Corporation, 2012/06/08 - 208 ページ
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
Asparagus soup 13 Directions for the pieces
BEEF Calfs feet fricassee
Roasted leg of mutton 46 To pickle oysters
To roast a forequarter of An excellent way to dress
To bake a shad To make sauce for a turkey72
Fricassee of small chickens
To dress ducks with onions 79 rabbits
To boil potatos
Lima or sugar beans
Rice journey or johnny
Boiled Indian meal
To preserve clingstone
Eggs in croquets
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anchovy bacon bake baste beat beef black pepper BOII bowl brandy bread crumbs broil brown flour cakes catsup cayenne pepper chopped parsley clean cloves cold water cover cream deep dish drain dredge ducks Dutch oven fire fish flavour flour forcemeat fried froth garnish gill gravy half a pint half a pound hour J. P. Den Hartog jelly juice keep lard large spoonful let it boil liquor little salt loaf sugar lump of butter mace meat melted butter milk minutes mushroom catsup mutton nutmeg onion ounces oven oysters parsley peel pepper and salt potatos pound of butter powdered powdered sugar PUDDING puff paste quantity quarter ROAST salt and water sauce boat scraped serve sieve six eggs skin soup spoonful of butter sprinkle stew stew pan stir strain syrup tea-spoonful tender theory thick thyme tomatos veal vinegar wash yelks