A Quaker Woman's Cookbook: The Domestic Cookery of Elizabeth Ellicott Lea
In this long-awaited paperback edition, food historian William Woys Weaver revises and expands the lengthy material that supplements a reprint of Elizabeth Ellicott Lea's 1845 cookbook Domestic Cookery. In his introduction, Weaver reveals new information on Lea, her Quaker world, and her cookbook. A glossary traces the origins and histories of the foods in Lea's book, placing them in cultural context. The cookbook is a quintessential example of rural American folk cookery of the nineteenth century, representing a mingling of southern Pennsylvania and Tidewater cuisine. Modern kitchen conversions are included.
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apples bake beat beaten beef black pepper boiling water bottle brandy bread brown brown sugar cakes chicken chopped cider clean cloth cloves cold water cook cookbook corn corn meal cover cream deep dish dish Domestic Cookery drawn butter dumplings dutch-oven eggs Eliza Leslie Elizabeth Lea's flour gallons gravy grease half a pint half a pound half an hour Holland Dutch juice keep kettle lard lemon let it boil let them boil little salt loaf-sugar Maryland mash meat milk minutes molasses mustard nutmeg ounce oven oysters parsley peaches peel pepper and salt pickle piece pint pint of water pound of butter pound of sugar Pudding Quaker quart rennet roll salaeratus Sandy Spring scald scrapple season slice soak soap soup spoonful stew stir strain sweet syrup table-spoonful tea-cup tea-spoonful thick tomatoes vinegar warm wash wine yeast