Ebook249 pages18 minutes
The Virginia Housewife: Or, Methodical Cook
By Mary Randolph and Nathalie Dupree
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The first regional cookbook published in the United States, this nineteenth century kitchen manual includes recipes, kitchen tips and house management solutions.
Published in 1824 in Washington, DC, Virginia Housewife is considered by many culinary historians to be the first real American cookbook, with recipes that originated in American kitchens, leaving behind British traditions, ingredients and methods. Virginia Housewife is also recognized as the nation's first regional cookbook with a focus on southern-style specialties, some appearing in print for the first time, such as Ochra Soup, Curry of Catfish, Gumbo, Chicken Pudding, Apoquiniminc Cakes. But author Mary Randolph also includes local variations of recipes from the West Indies, New England, Spain, and France, all reflecting the influence of many cuisines on Southern cooking. Diverse offerings include Dough Nuts, Gaspacho, Ropa Vieja, as well as a number of delightful ice cream recipes including, black walnut, quince, pear, citron, and almond. An immediate success, Virginia Housewife was republished at least nineteen times before the Civil War.
The Virginia Housewife is also a complete lifestyle reference providing an introduction to the food, culture, and manners of the antebellum South, as well as housekeeping instructions on topics ranging from soap making to herb drying and silver cleaning—everything that a woman of the nineteenth (or the twenty-first) century might desire to know.
This facsimile edition of Mary Randolph's Virginia Housewife was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Published in 1824 in Washington, DC, Virginia Housewife is considered by many culinary historians to be the first real American cookbook, with recipes that originated in American kitchens, leaving behind British traditions, ingredients and methods. Virginia Housewife is also recognized as the nation's first regional cookbook with a focus on southern-style specialties, some appearing in print for the first time, such as Ochra Soup, Curry of Catfish, Gumbo, Chicken Pudding, Apoquiniminc Cakes. But author Mary Randolph also includes local variations of recipes from the West Indies, New England, Spain, and France, all reflecting the influence of many cuisines on Southern cooking. Diverse offerings include Dough Nuts, Gaspacho, Ropa Vieja, as well as a number of delightful ice cream recipes including, black walnut, quince, pear, citron, and almond. An immediate success, Virginia Housewife was republished at least nineteen times before the Civil War.
The Virginia Housewife is also a complete lifestyle reference providing an introduction to the food, culture, and manners of the antebellum South, as well as housekeeping instructions on topics ranging from soap making to herb drying and silver cleaning—everything that a woman of the nineteenth (or the twenty-first) century might desire to know.
This facsimile edition of Mary Randolph's Virginia Housewife was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
LanguageEnglish
PublisherOpen Road Integrated Media
Release dateApr 16, 2013
ISBN9781449436872
Author
Mary Randolph
Mary Randolph earned her law degree from The University of California, Berkeley, School of Law. She is the author of The Executor's Guide: Settling Your Loved One's Estate or Trust, and 8 Ways to Avoid Probate. Randolph is also a coauthor of the legal manual for Quicken WillMaker. She has been a guest on The Today Show and has been interviewed by many publications, including The Wall Street Journal, the Los Angeles Times, the San Francisco Chronicle, and more.
Read more from Mary Randolph
The Virginia Housewife Rating: 4 out of 5 stars4/5Executor's Guide, The: Settling a Loved One's Estate or Trust Rating: 5 out of 5 stars5/5
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The Virginia Housewife - Mary Randolph
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