Status
Available
Call number
Collection
Subjects
Description
Charming guide, published in 1824, offers directions for making rabbit soup, beef steak pie, fried calf's feet, shoulder of mutton with celery sauce, leg of pork with pease pudding, pickled oysters, tansey pudding, plum cakes and other culinary treats. Also, household hints for cleaning silver, drying herbs, more.
Similar in this library
The Frugal Housewife: Dedicated to Those Who Are Not Ashamed of Economy (American Antiquarian Cookbook Collection) by Lydia Maria Child
The Williamsburg art of cookery, or accomplish'd gentlewoman's companion : being a collection of upwards of five hundred of the most ancient & approve'd receipes in Virginia cookery by Helen Duprey Bullock
User reviews
LibraryThing member empress8411
This was an intriguing and amusing book. The recipes! Crazy! Everything seem to take a pound of sugar or salt, or brandy, and it all takes hours and hours to cook. It's amazing how many different dishes they made with the same ingredients. If you wanted to try to recreate them, you could, but the
Show More
amounts are a bit off and there is no mention of how many each dish feeds - so you might end up with enough stew for a whole plantation! Some of the cakes and roasts look tasty and I might try my hand at making a version more suited to our era. Worth reading! Show Less
LibraryThing member Elizabeth80
Fascinating cookbook that required me to use a dictionary to understand some of the archaic terms; I loved reading it. I also determined that I would not have been able to cook during those times. WOW! The amount of work just to prepare anything to be used for cooking! I grew up helping my parents
Show More
tend their garden, from watering to gathering the produce and then either canning or freezing the particular item. This was especially true during the summer months. We also raised chickens and turkeys for several years, so we had those chores to perform: watering and feeding the fowls, gathering eggs, changing the straw in the nests, preparing the individual fowl for freezing - especially after my parents bought a huge freezer. Also, I was intrigued by the amount of wine and liquor used in many of the recipes. Show Less