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The Virginia Housewife: Or Methodical Cook: A Facsimile of an Authentic Early American Cookbook Paperback – December 22, 1993


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The Virginia Housewife: Or Methodical Cook: A Facsimile of an Authentic Early American Cookbook + The First American Cookbook: A Facsimile of "American Cookery," 1796 + Early American Cookery: "The Good Housekeeper," 1841
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Product Details

  • Paperback: 208 pages
  • Publisher: Dover Publications (December 22, 1993)
  • Language: English
  • ISBN-10: 0486277720
  • ISBN-13: 978-0486277721
  • Product Dimensions: 8.3 x 5.5 x 0.4 inches
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #636,013 in Books (See Top 100 in Books)

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10 of 10 people found the following review helpful By S. Forbess on August 19, 2008
Format: Paperback
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!
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5 of 5 people found the following review helpful By Eddie on March 25, 2011
Format: Paperback Verified Purchase
I bought this cook book for one recipe...the oldest known fried chicken recipe in the U.S. Upon reading the other recipes I am quite entertained by the writing and explanation of the recipes. Keep in mind, these recipes are from the late 1700's-early 1800's. Teaspoons, tablespoons, and other modern measurements were not used. That's half the fun in figuring out these recipes! I have yet to make my fried chicken or any other recipe from the book since my wife took the book to her office to show it off. If nothing else, it's a great historical publication of the way Americans used to prepare food. Highly recommend!
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2 of 2 people found the following review helpful By A. M. Leonard on August 31, 2013
Format: Paperback Verified Purchase
This book is larger than expected and filled with old recipes. Most of them would not appeal to the average consumer of today but there are many that would. The recipes are written exactly as they were by the original cooks. The ingredients are not separated from the directions. The cook knew how to prepare foods so the recipes were very simply stated. ie;
To Make Egg Sauce
Boil four eggs for ten minutes chop half of the whites, put them with the yolks, and chop them both together, but not very fine; put them into a quarter of a pound of good melted butter, and put it in a boat.
Most of the recipes are much longer and some involve cooking animal brains, hearts, heads and other parts of the animals that I personally wouldn't eat. However in those days they used very bit of the animal and wasted nothing. They couldn't trot off to a market on a whim.
For a novice cook this might not be a good choice but an established kitchen whiz would enjoy it.
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3 of 3 people found the following review helpful By hungrylearner1955 on June 14, 2013
Format: Paperback Verified Purchase
Being a cook myself, it's really a hoot to discover one of my ancestors wrote the acknowledged first American cookbook. It has some great southern recipes.
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By Kari on July 13, 2014
Format: Paperback
Interest data. so enjoy reading
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