The Virginia Housewife Or Methodical Cook Mrs Mary Randolph 9781482588071 Books
Download As PDF : The Virginia Housewife Or Methodical Cook Mrs Mary Randolph 9781482588071 Books
Mary Randolph (August 9, 1762–January 23, 1828) wrote The Virginia House-Wife (1824), the first American regional cookbook. Her recipes used Virginia produce but also showed influences from African, American Indian, and European cultures, thereby creating a cuisine unique to Virginia and the South. Randolph's influential housekeeping book was an immediate success and went through many editions until the 1860s. It included both culinary instructions and advice on household supervision. Besides popularizing the use of more than forty vegetables, Randolph's book also introduced dishes from abroad, such as gazpacho, to the southern public.
The Virginia Housewife Or Methodical Cook Mrs Mary Randolph 9781482588071 Books
This book is larger than expected and filled with old recipes. Most of them would not appeal to the average consumer of today but there are many that would. The recipes are written exactly as they were by the original cooks. The ingredients are not separated from the directions. The cook knew how to prepare foods so the recipes were very simply stated. ie;To Make Egg Sauce
Boil four eggs for ten minutes chop half of the whites, put them with the yolks, and chop them both together, but not very fine; put them into a quarter of a pound of good melted butter, and put it in a boat.
Most of the recipes are much longer and some involve cooking animal brains, hearts, heads and other parts of the animals that I personally wouldn't eat. However in those days they used very bit of the animal and wasted nothing. They couldn't trot off to a market on a whim.
For a novice cook this might not be a good choice but an established kitchen whiz would enjoy it.
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Tags : The Virginia Housewife: Or Methodical Cook [Mrs. Mary Randolph] on Amazon.com. *FREE* shipping on qualifying offers. Mary Randolph (August 9, 1762–January 23, 1828) wrote The Virginia House-Wife (1824), the first American regional cookbook. Her recipes used Virginia produce but also showed influences from African,Mrs. Mary Randolph,The Virginia Housewife: Or Methodical Cook,CreateSpace Independent Publishing Platform,1482588072,COOKING Regional & Ethnic American Southern States
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The Virginia Housewife Or Methodical Cook Mrs Mary Randolph 9781482588071 Books Reviews
I accidentally found this book while doing research for my ancestry. Since Mary Randolph is a very distant relative, it makes the book even more special. I love the book, not only for the recipes but the history that is in it. I have not made the apple fritters yet, put plan to do so soon!
Another fascinating view into our culinary past . I have , generally with some modernizing tweaks , made a dozen or so of these dishes and they are very, very good. I cannot reccomend this to neophyte cooks however .
Gave this as a gift to my California-born daughter, who now lives in rural Virginia. She kept asking "What was it like to live in colonial days?" Well, 1820 is not "colonial," but oherwise this answers some of her questions. Ever prepare a shoat for dinner? Read this great work.
4 instead of 5 stars, only because I would have liked an original cover reflecting the original cookbook. I love that I can buy this reproduction and do it for a reasonable cost. This is considered by many foodies to be the first real American Cookbook. And it reads very much like being there as a newby housewife and homemaker that needed guidance in how to cook - everything. Wonderful just to read what life was in the mid 1800's from the view of a woman who had to figure out cuisine. It's very true to the time and an eye opener to times gone by.
I love old cookbooks. Mary Rudolph wrote one of the first cookbooks in North America. Chef Walter Staib of A Taste of History (historical cooking show in it's 7 season) recommended Mary Rudolph and Hannah Glasse cookbooks. It's a little difficult to understand because it's not like modern cookbooks but it's a must have if you're interested in culinary history or if you're interested in how colonial people ate.
Add a star if you're a connoisseur of historical recipes. Add two if you're a foodie looking to steal, er, adapt something for the modern kitchen and tout your new and original creation ;) While some recipes are as modern as asparagus soup or tarragon vinegar, others - like walnut catsup, spruce beer, or instructions for making blacking- are oddities in this day and age. There are also herbal simples for medicinal use, like vinegar of the four thieves, as well as cordials, preserves, and all-but-forgotten cooking techniques (ever wondered how to caveach a fish? Me neither, but I found out). This is a fascinating little book for cooks and culinary scholars alike.
This is a classic early American cookbook. As such, don't plan on easily making any of these recipes. First of all, our foods have changed, as well as our lifestyles. So have our cooking methods and equipment. Few of us have servants or slaves, wood fired stoves, or cooking hearths. We don't do our own butchering either.
This isn't a cookbook to use, but rather one to read, to realize how far we have come from the antebellum period to modern cooking. It's history, seen through the foods that fuel us and how they were prepared. It's a great source for doing reenactments. It's an excellent resource when studying the antebellum period as well.
For me, it's also entertaining. I remember some of the cooking my grandmother did, and this fills in some of the blanks too. If you have any interest in minimal processing, this can also help in those areas.
It's definitely worth reading, and in the format, it doesn't even take up bookshelf space. It's great when you only have a short time to read, as a few recipes or a single chapter can be interesting on its own.
This book is larger than expected and filled with old recipes. Most of them would not appeal to the average consumer of today but there are many that would. The recipes are written exactly as they were by the original cooks. The ingredients are not separated from the directions. The cook knew how to prepare foods so the recipes were very simply stated. ie;
To Make Egg Sauce
Boil four eggs for ten minutes chop half of the whites, put them with the yolks, and chop them both together, but not very fine; put them into a quarter of a pound of good melted butter, and put it in a boat.
Most of the recipes are much longer and some involve cooking animal brains, hearts, heads and other parts of the animals that I personally wouldn't eat. However in those days they used very bit of the animal and wasted nothing. They couldn't trot off to a market on a whim.
For a novice cook this might not be a good choice but an established kitchen whiz would enjoy it.
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