Synopsis: Originally published in 1824, this influential, classic
guide by a noted Virginia hostess is widely regarded as the first truly Southern
cookbook. Compiled and written by Mary Randolph (reputed to have been the best
cook in Richmond), it contains a treasure of cooking instructions for
everything from hearty soups to exotic cordials. Included are time-honored
recipes for a wide range of beef, veal, lamb, and pork dishes, along with fish,
poultry, sauces, vegetables, puddings, cakes, preserves, and more. In addition
to such traditional Southern fare as okra soup, curry o catfish, barbecued
shoat (a fat young hog), field peas, beaten biscuits and sweet potato buns,
readers will also find scores of recipes for dishes, condiments and beverages
rarely seen on today’s dinner table: sweetbread and oyster pie, grilled calf’s
head, shoulder of mutton with celery sauce, fried calf’s feet, pheasant “a-la-daub,”
tansy pudding, gooseberry fool (cold stewed gooseberries with custard and
whipped cream), pickled nasturtiums, walnut catsup, vinegar of the four thieves,
ginger wine and many other edibles from a bygone era.
More than just a collection of recipes, however, this
comprehensive cook’s reference also provides a fascinating introduction to the
food and customs of the antebellum South, as well as handy instructions for
making soap, starch and cologne water, cleaning silver, drying herbs and much
other useful advice.
For this edition, Jan Longone, a specialist in antiquarian
wine and food books, has contributed an informative new introduction that
outlines the singular qualities of Mrs. Randolph’s book and its preeminent
place in American culinary history. Any cook, antiquarian or lover of Americana
will enjoy this rare glimpse into the kitchens of the past. (from the back of the book)
Review: This was an intriguing and amusing book. The recipes! Crazy! Everything seem to take a pound of sugar or salt, or brandy, and it all takes hours and hours to cook. It's amazing how many different dishes they made with the same ingredients. If you wanted to try to recreate them, you could, but the amounts are a bit off and there is no mention of how many each dish feeds - so you might end up with enough stew for a whole plantation! Some of the cakes and roasts look tasty and I might try my hand at making a version more suited to our era. Worth reading!
Bookmarks: 7 of 10
Awards: None
ISBN: 0-486-27772-0
Year Published: 1824 (Dover Edition, 1993)
Date Finished: 7-11-2016
Pages: 180