num_pages: 208
description: 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 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.
language: English
title: The Virginia Housewife: Or, Methodical Cook: A Facsimile of an Authentic Early American Cookbook
publisher: Dover Publications