Kentucky Housewife: Containing Nearly Thirteen Hundred Full Receipts
Originally published in 1839, this classic of Southern cooking includes more than 1,300 recipes, all cooked and seasoned for a hot climate.  Soups, meat, game, fish, catchups, fruit sauces, flavored vinegars, pickles, vegetables, puddings, pastries, cakes, breads, sweetmeats, liquors, and household remedies were rolled into this important regional cookbook. It was aimed at those who were interested in economy, with easy to follow recipes for those with little or no experience in the kitchen. The foods and recipes are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South.