The Virginia House-wife (First Cookbooks of America)

by Mary Randolph and Mary Randolph

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0872494233
• Release Date: January 1984
• Publisher: University of South Carolina Press
• Length: 370 Pages
• Weight: 1.25 lbs.
• Dimensions: 7.3" x 1.4" x 5.2"

Customer Reviews

Great for the historical foodie

Tjis is an excellent addition to any cookbook rack.There are very easy to use recipes in this book,even for today.it writes in 1800's grammar,but is still an easy read.It has already helped me make pear preserves,and Im sure it will help me more in the future!

In the words of a native of Richmond, Virginia...

The author, Mary Randolph, was a member of the aristocratic Virginian Randolph family, and was reputed to be the best cook in Richmond, Virginia in the early 19th century. This book is regarded by most culinary historians as the first true cookbook of the American South. Randolph provides an introduction to food and customs of old Virginia and includes recipes and serving instructions for a wide range of soups, beef, veal, lamb, mutton, pork, fish, poultry, sauces, vegetables, puddings, creams, preserves, cordials, plus pickling techniques and the making of soaps, cleansers, and perfumes. As such, the book is not only an excellent cookbook, but also an excellent almanac and reference for historians and writers of fiction concered with the ante-bellum South. The recipes herein can easily be translated into today's methods of preparation, with the use of healthy ingredients. As a native Richmonder, this book was a staple in our home when I was growing up, and I can attest to the tastiness of many of the recipes herein.