Fannie farmer cookbook recipes online1/30/2023 Of course, the reader will find here also classics which have survived modernism, like “ochra soup,” custards, pudding, and “nice biscuits.” Twenty-one years later, Elizabeth Ellicott Lea published her Domestic Cookery(Pennsylvania, facsimile of the fifth edition, $20). There are three recipes for calf s head, and some for hare soup, stewed carp, and skewered eels. Here we find how to roast woodcock, wild duck, and rabbit. The recipes themselves, coming from a woman who had been famous for her lavish hospitality before “a change in fortune,” are extremely interesting in their variety. The first of those books, chronologically, is The Virginia House-Wife by Mary Randolph (South Carolina, $14.95) first published in 1824.This facsimile edition provides the reader with an excellent introduction and appendix by Karen Hess, who explains how the Southern wives managed their kitchen and why their cookery differed so soon and so drastically from the bland cooking of New England. Read one after the other, they provide a fascinating view on the evolution of American cooking in the 19th century, from the richness and variety of postcolonial country fare, to the codified blandness of early 20th-century city cooking. The renewed interest in authentic American cuisine has led many publishers recently to issue facsimile editions of old classics.
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