The Virginia Housewife or Methodical Cook
| Date | 1828 |
|---|---|
| Era | 1800-1849 |
This delightful cookbook offers a window into the elegant world of the Southern elite. Its author, Mary Randolph of Virginia, shares her knowledge of food in the well-planned and deliciously prepared recipes found in this cookbook.
Recipes in this cookbook
| Date | 1828 |
|---|---|
| Era | 1800-1849 |
Apple Fritters
Beef Olives
Salmagundi
Tavern Biscuits
To Dress Ducks with Juice of Orange
Veal Cutlets
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Other Cookbooks from this Era (1800-1849)
Cookbook
American Cookery
Resourceful colonial housewives adapted foods native to America to recipes they had brought with them from England. These recipes first appeared in print in Amelia Simmons’ American Cookery--the first truly American cookbook--originally published in 1796.
Cookbook
The New England Cook Book
By following the simple, detailed directions given in this cookbook, one could learn economical yet palate-pleasing cookery “generally practiced by good notable Yankee housekeepers.”