The Virginia House-Wife [Facsimile] [Hardcover]

Mary Randolph (Author), Karen Hess (Editor)

Book Description

Publication Date: December 12, 1991

First published in 1825, The Virginia House-Wife was the most influential cookbook in nineteenth-century America. Considered the ultimate how-to cookbook, it rivals some of the currently popular cookbooks with its commonsense knowledge and advice which remains practical to this day.

Editorial Reviews

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."

--This text refers to the Paperback edition.

About the Author

<DIV>Mary Randolph earned her law degree from the 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. She lives in the San Francisco Bay Area with her family.</DIV> --This text refers to the Paperback edition.

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Product Details

• Hardcover: 370 pages
• Publisher: University of South Carolina Press; Facsimile edition (December 12, 1991)
• Language: English
• ISBN-10: 0872494233
• ISBN-13: 978-0872494237
• Product Dimensions: 5.2 x 1.4 x 7.5 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #554,690 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

36 of 36 people found the following review helpful

5.0 out of 5 stars In the words of a native of Richmond, Virginia... February 27, 2001

By "oldreds"

Format:Hardcover

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.

15 of 17 people found the following review helpful

3.0 out of 5 stars Great for History Buffs and the Adventurous Cook January 30, 2002

By A Customer

Format:Hardcover

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.

3 of 3 people found the following review helpful

5.0 out of 5 stars informative January 15, 2011

By daisy may (princeton,maine)

Format:Paperback|Amazon Verified Purchase

this is a most informative book a clear view into the everyday life of the housewife. gives a clear insight as to what people ate and the preperation of .it is a book i will keep among my books i save.to be enjoyed again by myself and guests alike.i have never been other than satisfied with items purchased through amazon.com items are exactly as stated in discription