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The Virginia Housewife: Or Methodical Cook: A Facsimile of an Authentic Early American Cookbook
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The Virginia Housewife: Or Methodical Cook: A Facsimile of an Authentic Early American Cookbook

3.77 of 5 stars 3.77  ·  rating details  ·  43 ratings  ·  5 reviews
Charming guide, published in 1824, offers directions for making rabbit soup, beef steak pie, fried calf's feet, shoulder of mutton with celery sauce, leg of pork with pease pudding, pickled oysters, tansey pudding, plum cakes and other culinary treats. Also, household hints for cleaning silver, drying herbs, more.
Kindle Edition
Published (first published January 1st 2012)
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Laureen
I love to read really old cookbooks. So if you don't and I'm sure that's most of you, it's not for you. It dates from the 1820s. But as old cookbooks go, this is really one of the easiest ones to read. (And the free Kindle version of this is good, unlike many old books that weren't input properly.) The language is old-fashioned but not difficult. The directions are more specific than you often find in these books, and the author has an engaging voice.
Sue
Apr 06, 2008 Sue rated it 4 of 5 stars  ·  review of another edition
Recommends it for: those interested in American food history
Shelves: history, cooking
And yet another Dover edition. This book was originally published in 1824. It is interesting as an example of an antebellum southern cookbook.
Katie Hanrahan
Historical research and the possibility of finding a new recipe---perfect reading for my highly stressed state these days.
Lori Spier
The Virginia Housewife by Mrs. Mary Randolph (1984)
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