Authentic household recipes from the late nineteenth and early twentieth centuries. When Daniel and Martha Turnbull began in 1820 to build an estate that would eventually encompass seven plantations, they could not have known that for more than 120 years their family would continue to live, thrive, and enjoy good food at Rosedown. Recently, researchers exploring the attic at Catalpa plantation discovered the family "receipt" book, with recipes dating back to 1870. This published version of this heirloom contains a wealth of primary material, including early family recipes and photographs. Added to this material are an explanation of the influences on plantation cooking, a brief history of the plantations, and photos of vintage cooking utensils. These recipes are demonstrated today in historical cooking classes in Rosedown's open-hearth kitchen.
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Editorial Reviews
From the Inside Flap
Dixie biscuits, dandy pudding, and pond lily salad are just a few of the delightful dishes in this collection containing nearly three hundred early-nineteenth-century recipes, including Southern favorites such as crackling corn bread, potato pies, and bread pudding. Recently discovered in the attic of Catalpa Plantation, these "receipts" are currently used by cooks who demonstrate typical antebellum plantation cookery at Rosedown. Following their marriage in 1828, Daniel and Martha Turnbull began developing their thirty-five-hundred-acre Rosedown estate, erecting their elegant manor house in 1834. When two of the Turnbull grandchildren married into the Fort family of Catalpa Plantation, these two distinguished families were joined. Family Recipes from Rosedown and Catalpa Plantations includes the history, traditions, and memoirs of the two Louisiana plantations, and recipes developed by English and Scottish relatives, slave cooks, and neighbors. (continued on back flap) Richard Scott, Stella Pitts, and Mary Thompson compiled, researched, and wrote Family Recipes from Rosedown and Catalpa Plantations. Richard Scott is a former Rosedown interpretive park ranger and resides in New Orleans. Stella M. Pitts is a Rosedown Plantation volunteer and former newspaper reporter who lives in Woodville, Mississippi. Mary Thompson of St. Francisville, Louisiana, is the great-niece of the three legendary Bowman sisters who devoted their lives to the maintenance and preservation of Rosedown, their family home.
From the Back Cover
Dixie biscuits, divinity candy, pond lily salad, lightning cake, and foolish pie are just a few of the names of delightful dishes included in this collection from two legendary plantations in West Feliciana Parish, Louisiana. Nearly three hundred recipes, originating from English and Scottish relatives, slave cooks, and neighbors are included here, preceded by a brief history of plantation life and plantation cooking in the antebellum South, as well as firsthand memories of Rosedown. Found by researchers exploring the Catalpa Plantation attic, many of these original family "receipts" are used in the present-day Rosedown Plantation kitchen demonstrations. Recipes for familiar comfort foods such as corn fritters, green pepper pickles, stuffed eggs, turkey gumbo, lobster croquettes, Thanksgiving relish, bread pudding, and many more are included, offering an abundant selection of nineteenth- and early-twentieth-century culinary favorites. Rosedown and Catalpa are both connected to two of the most prominent early plantation families in the region--the Barrows and the Forts. Martha Turnbull was the granddaughter of Olivia Ruffin Barrow, who originally brought the Barrow family to Louisiana. Two of Martha's grandchildren later married into the Fort family of Catalpa Plantation, joining these distinguished families together. The book is compiled, researched, and written by former Rosedown employee Richard Scott, Rosedown Plantation volunteer Stella M. Pitts, and Mary Thompson, great-niece of the three legendary Bowman daughters who devoted their lives to the preservation of their family home.
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1 of 1 people found the following review helpful:
5.0 out of 5 stars
Its not just for foodies...,
By Paul D. Giles "Paul Cook-Giles" (Historic French Park, Santa Ana, California, USA) - See all my reviews (REAL NAME)
This review is from: Family Recipes From Rosedown and Catalpa Plantations (Hardcover)
I'm not a food geek (I'm a hella dishwasher, though!), but I enjoyed reading "Family Recipes From Rosedown & Catalpa Plantations". There's quite a lot of social history larded in among the cooking instructions, and I had a great time leafing through it. It would be a fine addition to the bookshelves of anyone interested in southern American history, cooking, lifestyles, or antebellum daily life.
My husband, Joe, *is* a food geek, and here's what he sez: "..when Giles and I went to New Orleans, we spent a good deal of time in the old house museums (I know... hard to believe - NOT!). The docent at the first one was probably the most knowledgeable docent I have ever run into. At the end of the tour, he noticed me in the gift shop drooling over the reprints of old cookbooks. As it turns out, he has just written a cookbook with redactions of about 300 of the 500 recipes that he had found (yes, FOUND!) in the attics of two of the plantation homes where he has also docented. (WHY do things like this never happen to me?) If you are a historic-food geak like I am, I highly recommend it. It is a wealth of knowledge in terms of historical background, while also containing some pretty darned interesting and cool recipes."
0 of 1 people found the following review helpful:
3.0 out of 5 stars
Okay,
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This review is from: Family Recipes From Rosedown and Catalpa Plantations (Hardcover)
This is a pretty good one. Some good Southern recipes, but for some reason, I sorta expected more.
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