The Virginia House-wife

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Univ of South Carolina Press, 1984 - 370 ページ
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The Virginia House-wife was the first cookbook ever published in America. Now published in a facsimile form of the original 1824 work, this ultimate how-to cookbook was the most influential cookbook in nineteenth-century America. Regarded by many critics as the finest cookbook to ever come out of the American kitchen, it was written by Mary Randolph. She and her husband, David Meade Randolph, made their home at Moldavia in Richmond and were celebrated for their displays of lavish hospitality. In 1802, Mr. Randolph was removed from his appointive office of United States Marshal by Thomas Jefferson, and the financial fortunes of the Randolphs never again prospered. By 1808, they had given up Moldavia, and Mrs. Randolph opened a boardinghouse. By all accounts, the food and accomdations were splendid. In late 1819, they moved to Washington, D.C., where Mrs. Randolph committed to paper her culinary experience for what was to be The Virginia Housewife. She was qualified not only by her cooking skill but also by her family and social milieu to record the cookery of those early days of Virginia. Besides numerous recipes and household tips on such things as curing bacon, making lavender water, scented soap, and starch, the book also includes historical notes by culinary historian Karen Hess, a glossary of cooking terms and phrases of the time, and a vegetable chart from Thomas Jefferson's Garden Book, 1766-1824.

 

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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

目次

Acknowledgments
vii
V
li
To barrico mutton 59 Egg sauce for a salt code
75
Shotes head
81
To bake a shad 6 To boil pigeons
87
To dress ducks with onions 93Oyster catsup
114
Chowdera sea dish
120
To dress cod fish
127
Sweet potato pudding 145 Little pluin cakes
164
Bread pudding 150 French rolls
170
Chocolate cream
175
Qujuce jelly
195
Sago do 183
201
Turkey ala daub 189 To pickle radish pods
207
Bibliographical notes on The Virginia
227
Plans for home refrigerator and tub
245

Shriinp sauce 110 Sweet potato stewed
133
Field peas
135
Cabbage with onions 136 Tavern biscuit
158
Recipes that first appeared in the 1828
251
108
325
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著者について (1984)

Karen Hess, an expert in the kitchen herself, specializes in writing about the history of cooking. A culinary historian who has turned inside out the conventional wisdom about the history of food in America, she was once called the best American cook in Paris by Newsweek.

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