The Virginia Housewife: Or Methodical Cook (Classic Reprint), by Mrs. Mary Randolph
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The Virginia Housewife: Or Methodical Cook (Classic Reprint), by Mrs. Mary Randolph
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Excerpt from The Virginia Housewife: Or Methodical CookAbout the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
The Virginia Housewife: Or Methodical Cook (Classic Reprint), by Mrs. Mary Randolph - Published on: 2015-09-27
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x .40" w x 5.98" l, .56 pounds
- Binding: Paperback
- 186 pages
The Virginia Housewife: Or Methodical Cook (Classic Reprint), by Mrs. Mary Randolph Review Introduction The Virginia Housewife: or, Methodical Cook By Mary Randolph Baltimore: Plaskitt, Fite, 1838 (1838) This is considered by some to be the first truly American cookbook and by all to be the first regional American cookbook. This work is still in print and still forms the basis of traditional Virginia cooking. It has been praised by many culinary authorities both for its delineation of authentic Virginia foods and its careful attention to detail. Upon its first appearance in 1824 it was an immediate success and it was republished at least nineteen times before the outbreak of the Civil War. In addition, copies appeared in the late nineteenth century and modern Southern authors aften reference it. The recipes in The Virginia House-Wife are simply splendid. It contains a number of Southern specialties, some appearing in print for the first time: Ochra Soup, Catfish Soup, Barbecued Shote (""This is the name given in the southern states to a fat young hog""), Curry of Catfish, Ochra and Tomatoes; Gumbo (""A West India Dish""), Chicken Pudding (""A Favourite Virginia Dish""), Field Peas, Apoquiniminc Cakes (a form of beaten biscuits). Clearly we are in the South. But Mrs. Randolph knew about much more than Southern cooking; she includes recipes from England, France, Spain, the East Indies, the West Indies and New England (Dough Nuts - A Yankee Cake), among others. Her Spanish dishes are most intriguing: Gaspacho, Ropa Vieja and Ollo. We find polenta, vermicelli, macaroni and curry. We find recipes for corning, for fricando and fricassee, for haricot and matelote and salmagundi; we have a-la-modes, a-la-daubes and a-la-cremes. We learn how to caveach fish and to pitchcock eels. Mrs.Randolph tells us how to pickle several dozen items, including oysters, sturgeon, lemons, onions, nasturtiums, radish pods, English walnuts, peppers, green nectarines and asparagus. Anyone who doubts that early Americans savored salads and vegetables need only look at what Mrs. Randolph offers. There are recipes for artichokes, asparagus, broccoli, cabbage, carrots, cauliflower, celery, cucumbers, eggplant, French beans, Jerusalem artichokes, lima beans, mushrooms, onions, parsnips, peas, peppers, potatoes, potato pumpkin, red beet roots, salsify, savoy cabbage, sea kale, sorrel, spinach, sprouts and young greens, squash, sweet potatoes, turnips, turnip tops, winter squash, onions, and tomatoes. Indeed, Mrs. Randolph has seventeen recipes using tomatoes in the various editions of her cookbook. This provides further evidence to correct the misinformation that Americans did not use tomatoes prior to the mid-nineteenth century. We should mention Mrs. Randolph's wondrous ice-cream recipes. There are twenty-two flavors, plus variations, including black walnut, pineapple, quince, peach, pear, chocolate, citron and almond.Karen Hess, wrote, ""The most influential American cookbook of the 19th century was The Virginia Housewife ... There are those who regard it as the finest book ever to have come out of the American kitchen, and a case may be made for considering it to be the earliest full-blown American cookbook. [it] may be said to document the cookery of the early days of our republic.""
From the Inside Flap CONTENTS. SOUPS. Page Asparagus soup.....13 Beef soup.....13 Gravy soup.....14 Soup with Bouilli.....15 Veal soup.....15 Oyster soup.....16 Barley soup.....16 Dried pea soup.....17 Green pea soup.....17 Ochra soup.....17 Hare or Rabbit soup.....18 Soup of any kind of old fowl.....18 Catfish soup.....19 Onion soup.....19 To dress turtle.....20 For the soup.....21 Mock turtle soup of calf's head.....22 BEEF Directions for curing beef.....22 To dry beef for summer use.....24 To corn beef in hot weather.....25 Important observations on roasting, boiling, frying, &c......26 Beef a-la-mode.....29 Brisket of beef baked.....29 Beef olives.....29 To stew a rump of beef.....30 A fricando of beef.....30 An excellent method of dressing beef.....31 To collar a flank of beef.....31 To make hunter's beef.....31 A nice little dish of beef.....32 Beef steaks.....32 To hash beef.....33 Beef steak pie.....33 Beef a-la-daube.....33 VEAL. Directions for the pieces in the different quarters of veal.....34 Veal cutlets from the fillet or leg.....34 Veal chops.....35 Veal cutlets.....35 Knuckle of veal.....36 Baked fillet of veal.....36 Scotch collops of veal.....36 Veal olives.....37 Ragout of a breast of veal.....37 Fricando of veal.....37 To make a pie of sweet-breads and oysters.....38 Mock turtle of calf's head.....38 To grill a calf's head.....39 To collar a calf's head.....40 Calf's heart, a nice dish.....40 Calf's feet fricassee.....41 To fry calf's feet.....41 To prepare rennet.....41 To hash a calf's head.....42 To bake a calf's head.....42 To stuff and roast calf's liver.....43 To broil calf's liver.....43 Directions for cleaning calf's head and feet.....43 LAMB. To roast the fore-quarter, &c......44 Baked lamb.....44 Fried lamb.....44 To dress lamb's head and feet.....44 MUTTON. Boiled leg of mutton.....45 Roasted leg of mutton.....46 Baked leg of mutton.....46 Steaks of a leg of mutton.....46 To harrico mutton.....46 Mutton chops.....47 Boiled breast of mutton.....47 Breast of mutton in ragout.....47 To grill a breast of mutton.....47 Boiled shoulder of mutton.....48 Shoulder of mutton with celery sauce.....48 Roasted loin of mutton.....48 PORK. To cure bacon.....48 To make souse.....50 To roast a pig.....51 To barbecue shote.....51 To roast a fore-quarter of shote.....52 To make shote cutlets.....52 To corn shote.....52 Shote's head.....53 Leg of pork with pease pudding.....53 Stewed chine.....53 To toast a ham.....54 To stuff a ham.....54 Soused feet in ragout.....54 To make sausages.....54 To make black puddings.....54 A sea pie.....55 To make paste for the pie.....55 Bologna sausages.....55 FISH. To cure herrings.....56 To bake sturgeon.....57 To make sturgeon cutlets.....57 Sturgeon steaks.....57 To boil sturgeon.....58 To bake a shad.....58 To boil a shad.....58 To roast a shad.....59 To broil a shad.....59 To boil rock fish....59 To fry perch.....60 To pickle oysters.....60 To make a curry of catfish.....60 To dress a cod's head and and shoulders.....61 To make sauce for the cod's head.....61 To dress a salt cod.....62 Matelote of any kind of firm fish.....62 Chowder, a sea dish.....63 To pickle sturgeon.....63 To caveach fish.....64 To dress cod fish.....64 Cod fish pie.....64 To dress any kind of salted fish.....65 To fricassee cod sounds and and tongues.....65 An excellent way to dress fish.....66 Fish a-la-daub.....66 Fish in jelly.....66 To make egg sauce for a salt cod.....67 To dress cod sounds.....67 To stew carp.....67 To boil eels.....68 To pitchcock eels.....68 To broil eels.....68 To scollop oysters.....68 To fry oysters.....69 To make oyster loaves.....69 POULTRY, &C. To roast a goose.....69 To make sauce for a goose.....70 To boil ducks with onion sauce.....70 To make onion sauce.....70 To roast ducks.....70 To boil a turkey with oyster sauce.....71 To make sauce for a turkey.....72 To roast a turkey.....72 To make sauce for a turkey.....72 To boil fowls.....73 To make white sauce for fowls.....73 Fricassee of small chickens.....74 To roast large fowls.....74 To make egg sauce.....74 To boil young chickens.....75 To roast young chickens.....75 Fried chickens.....75 To roast woodcocks or snipes.....76 To roast wild ducks or teal.....76 To boil pigeons.....76 To roast pigeons.....77 To roast partridges or any small birds.....77 To boil rabbits.....77 To roast rabbits.....78 To stew wild ducks.....78 To dress ducks with juice of oranges.....79 To dress ducks with onions.....79 To roast a calf's head.....79 To make a dish of curry after the East Indian manner.....80 Dish of rice to be served up with the curry, in a dish by itself.....80 Ochra and tomatos.....81 Gumbo- a West India dish.....81 Pepperpot.....81 Spanish method of dressing giblets.....82 Paste for meat dumplins.....82 To make an ollo- a Spanish dish.....83 Ropa vieja- Spanish.....83 Chicken pudding, a favourite Virginia dish.....83 To make pol enta.....84 Macaroni.....84 Mock macaroni.....84 To make croquets.....85 To make vermicelli.....85 Common patties.....85 Eggs in croquets.....86 Omelette souffle.....86 Fondus..... 86 A nice twelve o'clock luncheon.....87 Eggs a-la-creme..... Sauce a-la-creme for the eggs.....87 Cabbage a-la-creme.....88 To make an omelette.....88 Omelette- another way.....88 Gaspacho- Spanish.....89 Eggs and tomatos.....89 To fricassee eggs.....89 SAUCES. Fish sauce to keep a year.....90 Sauce for wild fowl.....90 Sauce for boiled rabbits.....90 Gravy.....90 Forcemeat balls.....91 Sauce for boiled ducks or rabbits.....91 Lobster sauce.....92 Shrimp sauce.....92 Oyster sauce for fish.....92 Celery sauce.....92 Mushroom sauce.....93 Common sauce.....93 To melt butter.....93 Caper sauce.....94 Oyster catsup.....94 Celery vinegar.....95 VEGETABLES. To dress salad.....95 To boil potatos.....96 To fry sliced potatos.....97 Potatos mashed.....98 Potatos mashed with onions.....98 To roast potatos.....98 To roast potatos under meat.....98 Potato balls.....99 Jerusalem artichokes.....99 Cabbage.....99 Savoys.....100 Sprouts and young greens.....100 Asparagus.....100 Sea-kale.....101 To scollop tomatos.....101 To stew tomatos.....101 Cauliflower.....101 Red beet roots.....102 Parsnips.....102 Carrots.....103 Turnips.....103 To mash turnips.....103 Turnip tops.....103 French beans.....104 Artichokes.....104 Brocoli.....105 Peas.....105 Puree of turnips.....105 Ragout of turnips.....106 Ragout of French beans, snaps, string beans.....106 Mazagan beans.....106 Lima, or sugar beans.....107 Turnip rooted cabbage.....107 Egg plant.....108 Potato pumpkin.....108 Sweet potato.....108 Sweet potatos stewed.....109 Sweet potatos broiled.....109 Spinach.....109 Sorrel.....109 Cabbage pudding.....110 Squash or cimlin.....110 Winter squash.....110 Field peas.....111 Cabbage with onions.....111 Salsify.....111 Stewed salsify.....111 Stewed mushrooms.....112 Broiled mushrooms.....112 To boil rice.....112 Rice journey, or johnny cake.....113 PUDDINGS, &C. Observations on puddings and cakes.....113 Rice milk for a dessert.....115 To make puff paste.....115 To make mince-meat for pies.....115 To make jelly from feet.....116 A sweet-meat pudding.....117 To make an orange pudding.....117 An apple custard.....118 Boiled loaf.....118 Transparent pudding.....118 Flummery.....119 Burnt custard.....119 An English plum pudding.....119 Marrow pudding.....120 Sippet pudding.....120 Sweet potato pudding.....120 An arrow root pudding.....121 Sago pudding.....121 Puff pudding.....121 Rice pudding.....121 Plum pudding.....122 Almond pudding.....122 Quire of paper pancakes.....123 A curd pudding.....123 Lemon pudding.....123 Bread pudding.....124 The Henrietta pudding.....124 Tansey pudding.....124 Cherry pudding.....125 Apple pie.....125 Baked apple pudding.....125 A nice boiled pudding.....125 An excellent and cheap dessert dish.....126 Sliced apple pudding.....126 Baked Indian meal pudding.....126 Boiled Indian meal pudding.....127 Pumpkin pudding.....127 Fayette pudding.....127 Maccaroni pudding.....127 Potato paste.....128 Compote of apples.....128 Charlotte.....128 Apple fritters.....129 Bell fritters.....129 Bread fritters.....130 Spanish fritters.....130 To make mush.....130 CAKES. Jumbals.....130 Macaroone.....131 To make drop biscuit.....131 Tavern biscuit.....131 Rusk.....131 Ginger bread.....132 Plebeian ginger bread.....132 Sugar ginger bread.....132 Dough nuts- a yankee cake.....133 Risen cake.....133 Pound cake.....133 Savoy, or spunge cake.....134 A rich fruit cake.....134 Naples biscuit.....135 Shrewsbury cakes.....135 Little plum cakes.....135 Soda cakes.....136 To make bread.....136 To make nice biscuit.....137 Rice bread.....137 Mixed bread.....137 Patent yeast.....137 To prepare the cakes.....138 Another method for making yeast.....138 Nice buns.....138 Muffins.....139 French rolls.....139 Crumpets.....139 Apoquiniminc cakes.....139 Batter cakes.....140 Batter bread.....140 Cream cakes.....140 Soufle biscuits.....140 Corn meal bread.....141 Sweet potato buns.....141 Rice woffles.....141 Velvet cakes.....141 Chocolate cakes.....141 Wafers.....142 Buckwheat cakes.....142 Observations on ice creams.....142 Ice creams.....143 Vanilla cream.....143 Raspberry cream.....143 Strawberry cream.....144 Cocoa nut cream.....144 Chocolate cream.....144 Oyster cream.....144 Iced jelly.....144 Peach cream.....144 Coffee cream.....145 Quince cream.....145 Citron cream.....145 Almond cream.....146 Lemon cream.....146 Lemonade iced.....146 To make custard.....146 To make a trifle.....147 Rice blanc mange.....147 Floating island.....147 Syllabub148 COLD CREAMS. Lemon cream.....148 Orange cream.....148 Raspberry cream.....148 Tea cream.....149 Sago cream.....149 Barley cream.....149 Gooseberry fool.....149 To make slip.....150 Curds and cream.....150 Blanc mange.....150 To make a hen's nest.....151 Pheasants a-la-daub.....151 Partridges a-la-daub.....152 Chickens a-la-daub.....152 To make savoury jelly.....152 Turkey a-la-daub.....153 Salmagundi.....153 An excellent relish after dinner.....153 To stew perch.....154 PRESERVES. Directions for making preserves.....154 To preserve cling-stone peaches.....155 Cling-stones sliced.....156 Soft peaches.....156 Peach marmalade.....156 Peach chips.....156 Pears.....157 Pear marmalade.....157 Quinces.....157 Currant jelly.....158 Quince jelly.....158 Quince marmalade.....158 Cherries.....159 Morello cherries.....159 To dry cherries.....159 Raspberry jam.....160 To preserve strawberries.....160 Strawberry jam.....160 Gooseberries.....160 Apricots in brandy.....160 Peaches in brandy.....161 Cherries in brandy.....161 Magnum bonum plums in brandy.....161 PICKLING. Lemon pickle.....161 Tomato catsup.....162 Tomato marmalade.....162 Tomato sweet marmalade.....162 Tomato soy.....163 Pepper vinegar.....163 Mushroom catsup.....164 Tarragon, or astragon vinegar.....164 Curry powder.....164 To pickle cucumbers.....164 Oil mangos.....165 To make the stuffing for forty melons.....165 To make yellow pickle.....166 To make green pickles.....166 To prepare vinegar for green or yellow pickle.....167 To pickle onions.....167 To pickle nasturtiums.....167 To pickle radish pods.....168 To pickle English walnuts.....168 To pickle peppers.....168 To make walnut catsup.....169 To pickle green nectarines, or apricots.....169 To pickle asparagus.....169 Observations on pickling.....169 CORDIALS, &C. Ginger wine.....170 Orgeat.....170 Cherry shrub.....171 Currant wine.....171 To make cherry brandy.....172 Rose brandy.....172 Peach cordial.....172 Raspberry cordial.....173 Raspberry vinegar.....173 Mint cordial.....173 Hydromel, or mead.....174 To make a substitute for arrack.....174 Lemon cordial.....174 Ginger beer.....175 Spruce beer.....175 Molasses beer.....175 To keep lemon juice.....176 Sugar vinegar.....176 Honey vinegar.....176 Syrup of vinegar.....177 Aromatic vinegar.....177 Vinegar of the four thieves.....177 Lavender water.....177 Hungarian water.....178 To prepare cosmetic soap for washing the hands.....178 Cologne water.....178 Soft pomatum.....178 To make soap......178 To make starch.....179 To dry herbs.....180 To clean silver utensils.....180 To make blacking.....180 To clean knives and forks.....180
About the Author Mary Randolph earned her law degree from Boalt Hall School of Law at the University of California, Berkeley. She is the author of The Executor's Guide: Settling Your Loved One's Estate or Trust, 8 Ways to Avoid Probate, Every Dog's Legal Guide: A Must-Have Book for Your Owner, and Deeds for California Real Estate. She is also a coauthor of the legal manual for Quicken WillMaker Plus. She has been a guest on The Today Show and has been interviewed by many publications, including the Wall Street Journal, the Los Angeles Times, the San Francisco Chronicle, and more.
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Most helpful customer reviews
46 of 46 people found the following review helpful. In the words of a native of Richmond, Virginia... By A Customer The author, Mary Randolph, was a member of the aristocratic Virginian Randolph family, and was reputed to be the best cook in Richmond, Virginia in the early 19th century. This book is regarded by most culinary historians as the first true cookbook of the American South. Randolph provides an introduction to food and customs of old Virginia and includes recipes and serving instructions for a wide range of soups, beef, veal, lamb, mutton, pork, fish, poultry, sauces, vegetables, puddings, creams, preserves, cordials, plus pickling techniques and the making of soaps, cleansers, and perfumes. As such, the book is not only an excellent cookbook, but also an excellent almanac and reference for historians and writers of fiction concered with the ante-bellum South. The recipes herein can easily be translated into today's methods of preparation, with the use of healthy ingredients. As a native Richmonder, this book was a staple in our home when I was growing up, and I can attest to the tastiness of many of the recipes herein.
13 of 13 people found the following review helpful. Great for the historical foodie By Country Cook Tjis is an excellent addition to any cookbook rack.There are very easy to use recipes in this book,even for today.it writes in 1800's grammar,but is still an easy read.It has already helped me make pear preserves,and Im sure it will help me more in the future!
17 of 20 people found the following review helpful. Great for History Buffs and the Adventurous Cook By A Customer Karen Hess does a great job of introducing you to the person that was Mary Randolph. She helps us understand the background of cooking and cookbooks in America. For those who are interested in how cooking was handled in the earlydays of the states, or for those cooks who are always looking to try something different - this book has a lot to offer.
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The Virginia Housewife: Or Methodical Cook (Classic Reprint), by Mrs. Mary Randolph
