The Virginia House-wife

Front Cover
Univ of South Carolina Press, 1984 - Cooking - 370 pages
2 Reviews
The difficulties I encountered when I first entered on the duties of a housekeeping life from the want of books sufficiently clear and concise to impart knowledge to a Tyro compelled me to study the subject and by actual experiment to reduce every thing in the culinary line to proper weights and measures.
 

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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
Page Page
li
To dress salad 115
16
Chocolate cream 175Pears 194
17
Potato balls 120
37
iv
42
CONTENTS
55
Mutton chops
60
Oyster sauce for fish
111
Field peas 135To make drop biscuit
157
A sweet meat padding
164
A curd pudding 149To make nice bicuit
170
Quince 176Quince marmalade 196
178
Curds and cream
184
To stew perch
190
Bibliographical notes on The Virginia
227

To toast a ham
66
To dress a cods head
73
To dress a salt cod 75
92
To drell ducks with onions
93
Chowdeia sea dish
99
Cabbage alacreme
105
Plans for home refrigerator and tub
245
Recipes that first appeared in the 1828
251
84
333
88
339
Charlotte 155Ice cream 174
367
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