The Carolina Housewife
"First published in 1847 as The Carolina housewife, or House and home: by a lady of Charleston, this is perhaps THE classic Southern cookbook. The magazine Time has described it as 'an incomparable guide to Southern cuisine, ' and many of the recipes in it can be translated into the modern kitchen with little or no trouble, but it will also interest historians and book collectors. ... [Anna Rutledge] has also added a unique 'Preliminary checklist of South Carolina cookbooks published before 1935.'" A collection of approximately 600 recipes represents the united effort of women who contributed their family recipes to this book.
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added almonds bake beat beaten becomes beef BISCUITS boil Book bread brown cakes Charleston chopped cold cooks corn cover cream dish eggs eight fine fire five flavor four fresh fruit gill ginger glass grated half a pint half a pound hour ingredients jelly juice keep lard lemon light little salt mace meal meat melted minutes mixture nutmeg onions oranges ounces oven oysters paste peaches peel pepper pickle pieces pint of milk plate potatoes pound of butter pound of sugar powdered PRESERVE PUDDING quart quarter Receipt rice flour roll sauce season serve sheets skins slices slow soft soup spoonful of butter stew stir strain sweet syrup table-spoonful taste tea-spoonful tender thick thicken thin three eggs tomatoes turn vinegar washed wheat flour whites whole wine yolks
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