The Kentucky HousewifeOriginally published in 1839, this long-lost classic of Southern cooking includes more than 1,300 recipes, all cooked and seasoned in a hot climate. The foods and recipes featured in this kitchen classic are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South. |
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Common terms and phrases
bake beat beaten eggs beef black pepper boiling water brandy bread crumbs brown sugar cakes cayenne pepper chopped parsley clean cloves cold water cool cover custard deep dish drachms drawn butter fire flavor four ounces fresh froth garnish glass grated bread grated nutmeg gravy half a pint half a pound isinglass jelly lard large spoonful little salt mace mash meat melted butter minced onions minutes moderate oven nice onions ounces of butter parsley paste peaches pearlash peel pieces potatoes powdered loaf sugar powdered sugar pudding puff paste pulp rennet rich sweet cream rinse ripe roast rolled in flour rose water round salt and pepper sauce season serve sieve sifted simmer skim slices smooth soft soup spoonfuls sprinkle stew stir strain sweet milk syrup Take tea-spoonful tender thicken toasts tomatoes veal vinegar warm wash white wine yolks of eggs