The Virginia House-wife

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Univ of South Carolina Press, 1824 - Cooking - 370 pages
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First published in 1825, The Virginia House-Wife was the most influential cookbook in nineteenth-century America. Considered the ultimate how-to cookbook, it rivals some of the currently popular cookbooks with its commonsense knowledge and advice which remains practical to this day.
  

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The most important American cookbokk of the 19th century and this 1984 Univ of SC Press edition with historical notes by Karen Hess the finest edition. This reviewer is a culinary historian and I use this book practically every day in my work. By indigohousehistory.com

Contents

Acknowledgments
vii
To barrico mutton
59
Leg of pork with pease
65
To toast a shad
71
To roast a goose
79
To make egg sauce
85
Tu stuff and roaM a calfs
91
To dress ducks with onions
93
To make puff paste
141
n tf pudding
147
Appl pie
153
Chocolate cream
175
Floating island
181
Pauiclges do 18
187
Clingstones diced
193
Ginger wine
212

Chowdeia sea dish
99
Eggs alucreme
105
Oyster aauce for fish
112
Field peas
135
Bibliographical notes on The Virginia
227
Plans for home refrigerator and tub
245
Recipes that first appeared in the 1828
251
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About the author (1824)

Randolph earned her law degree from the Boalt Hall School of Law at the University of California, Berkeley.

Hess was hailed by Newsweek as "the best American cook in Paris.

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