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Original Essays | September 30, 2014

Benjamin Parzybok: IMG A Brief History of Video Games Played by Mayors, Presidents, and Emperors



Brandon Bartlett, the fictional mayor of Portland in my novel Sherwood Nation, is addicted to playing video games. In a city he's all but lost... Continue »
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2 Remote Warehouse Cooking and Food- US Southern

The Virginia Housewife: Or Methodical Cook: a Facsimile of an Authentic Early American Cookbook

by

The Virginia Housewife: Or Methodical Cook: a Facsimile of an Authentic Early American Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

Charming guide, published in 1824, offers directions for making rabbit soup, beef steak pie, fried calf's feet, shoulder of mutton with celery sauce, leg of pork with pease pudding, pickled oysters, tansey pudding, plum cakes and other culinary treats. Also, household hints for cleaning silver, drying herbs, more.

Synopsis:

Recipes for rabbit soup, fried calf's feet, chicken pudding, roast partridge, pickled oysters, rice bread, tansey pudding, plum cakes, and more.

Synopsis:

Charming guide, published in 1824, offers directions for making rabbit soup, beef steak pie, fried calf's feet, shoulder of mutton with celery sauce, leg of pork with pease pudding, and other culinary treats.

Description:

Includes bibliographical references (p. 8, (first group)).

Table of Contents

SOUPS.

  Asparagus soup

  Beef soup

  Gravy soup

  Soup with Bouilli

  Veal soup

  Oyster soup

  Barley soup

  Dried pea soup

  Green pea soup

  Ochra soup

  Hare or Rabbit soup

  Soup of any kind of old fowl

  Catfish soup

  Onion soup

  To dress turtle

  Mock turtle soup of calf's head

BEEF.

  Directions for curing beef

  To dry beef for summer use

  To corn beef in hot weather

  "Important observations on roasting, boiling, frying, &c."

  Beef a-la-mode

  Brisket of beef baked

  Beef olives

  To stew a rump of beef

  A fricando of beef

  An excellent method of dressing beef

  To collar a flank of beef

  To make a hunter's beef

  A nice little dish of beef

  Beef steaks

  To hash beef

  Beef steak pie

  Beef a-la-daube

VEAL.

  Directions for the pieces in the different quarters of veal

  Veal cutlets from the fillet or leg

  Veal chops

  Veal cutlets

  Knuckle of veal

  Baked fillet of veal

  Scotch collops of veal

  Veal olives

  Ragout of a breast of veal

  Fricando of veal

  To make a pie of sweetbreads and oysters

  Mock turtle of calf's head

  To grill a calf's head

  To collar a calf's head

  "Calf's heart, a nice dish"

  Calf's feet fricassee

  To fry calf's feet

  To prepare rennet

  To hash a calf's head

  To bake a calf's head

  To stuff and roast calf's liver

  To broil calf's liver

  Directions for cleaning calf's head and feet

LAMB.

  "To roast the fore-quarter, &c."

  Baked lamb

  Fried lamb

  To dress lamb's head and feet

MUTTON.

  Boiled leg of mutton

  Roasted leg of mutton

  Steaks of a leg of mutton

  To harrico mutton

  Mutton chops

  Boiled breast of mutton

  Breast of mutton in ragout

  To grill a breast of mutton

  Boiled shoulder of mutton

  Shoulder of mutton with celery sauce

  Roasted loin of mutton

PORK.

  To cure bacon

  To make souse

  To roast a pig

  To barbecue shote

  To roast a fore-quarter of shote

  To make shote cutlets

  To corn shote

  Shote's head

  Leg of pork with pease pudding

  Stewed chine

  To toast a ham

  To stuff a ham

  Soused feet in ragout

  To make sausages

  To make black puddings

  A sea pie

  To make paste for the pie

  Bologna sausages

FISH.

  To cure herrings

  To bake sturgeon

  To make sturgeon cutlets

  Sturgeon steaks

  To boil sturgeon

  To bake a shad

  To boil a shad

  To roast a shad

  To broil a shad

  To boil rock fish

  To fry perch

  To pickle oysters

  To make a curry of catfish

  To dress a cod's head and shoulders

  To make sauce for the cod's head

To dress a salt cod

  Matelote of any kind of firm fish

  "Chowder, a sea dish"

  To pickle sturgeon

  To caveach fish

  To dress cod fish

  Cod fish pie

  To dress any kind of salted fish

  To fricassee cod sounds and tongues

  An excellent way to dress fish

  Fish a-la-daub

  Fish in jelly

  To make egg sauce for a salt cod

  To dress cod sounds

  To stew carp

  To boil eels

  To pitchcock eels

  To broil eels

  To scollop oysters

  To fry oysters

  To make oyster loaves

"POULTRY, &c."

  To roast a goose

  To make sauce for a goose

  To boil ducks with onion sauce

  To make onion sauce

  To roast ducks

  To boil a turkey with oyster sauce

  To make sauce for a turkey

  To boil fowls

  To make white sauce for fowls

  Fricassee of small chickens

  To roast large fowls

  To make egg sauce

  To boil young chickens

  To roast young chickens

  Fried chickens

  To roast woodcocks or snipes

  To roast wild ducks or teal

  To boil pigeons

  To roast pigeons

  To roast partridges or any small bird

  To boil rabbits

  To roast rabbits

  To stew wild ducks

  To dress ducks with juice of oranges

  To dress ducks with onions

  To roast a calf's head

  To make a dish of curry after the East Indian manner

  "Dish of rice to be served up with the curry, in a dish by itself"

  Ochra and tomatos

  Gumbo?a West India dish

  Pepperpot

  Spanish method of dressing giblets

  Paste for meat dumplins

  To make an ollo?a Spanish dish

  Ropa veija?Spanish

  "Chicken pudding, a favourite Virginia dish"

  To make polenta

  Macaroni

  Mock macaroni

  To make croquets

  To make vermicelli

  Common patties

  Eggs in croquets

  Omelette souffle

  Fondus

  A nice twelve o'clock luncheon

  Eggs a-la-creme

  Sauce a-la-creme for the eggs

  Cabbage a-la-creme

  To make an omelette

  Omelette?another way

  Gaspacho?Spanish

  Eggs and tomatos

  Eggs and tomatos

  To fricassee eggs

SAUCES.

  Fish sauce to keep a year

  Sauce for wild fowl

  Sauce for boiled rabbits

  Gravy

  Forcemeat balls

  Sauce for boiled ducks or rabbits

  Lobster sauce

  Shrimp sauce

  Oyster sauce for fish

  Celery sauce

  Mushroom sauce

  Common sauce

  To melt butter

  Caper sauce

  Oyster catsup

  Celery vinegar

VEGETABLES.

  To dress salad

  To boil potatos

  To fry sliced potatos

  Potatos mashed

  Potatos mashed with onions

  To roast potatos

  To roast potatos under meat

  Potato balls

  Jerusalem artichokes

  Cabbage

  Savoys

  Sprouts and young greens

  Asparagus

  Sea-kale

  To scollop tomatos

  To stew tomatos

  Cauliflower

  Red beet roots

  Parsnips

  Carrots

  Turnips

  To mash turnips

  Turnip tops

  French beans

  Artichokes

  Brocoli

  Peas

  Puree of turnips

  Ragout of turnips

  "Ragout of French beans, snaps, string beans"

  Mazagan beans

  "Lima, or sugar beans"

  Turnip rooted cabbage

  Egg plant

  Potato pumpkin

  Sweet potato

  Sweet potatos stewed

  Sweet potatos broiled

  Spinach

  Sorrel

  Cabbage pudding

  Squash or cimlin

  Winter squash

  Field peas

  Cabbage with onions

  Salsify

  Stewed salsify

  Stewed mushrooms

  Broiled mushrooms

  To boil rice

  "Rice journey, or johnny cake"

"PUDDINGS, &c."

  Observations on puddings and cakes

  Rice milk for a dessert

  To make puff paste

  To make mince-meat for pies

  To make jelly from feet

  A sweet-meat pudding

  To make an orange pudding

  An apple custard

  Boiled loaf

  Transparent pudding

  Flummery

  Burnt custard

  An English plum pudding

  Marrow pudding

  Sippet pudding

  Sweet potato pudding

  An arrow root pudding

  Sago pudding

  Puff pudding

  Rice pudding

  Plum pudding

  Almond pudding

  Quire of paper pancakes

&n

  Sugar ginger bread

  Dough nuts?a yankee cake

  Risen cake

  Pound cake

  "Savoy, or spunge cake"

  A rich fruit cake

  Naples biscuit

  Shrewsbury cakes

  Little plum cakes

  Soda cakes

  To make bread

  To make nice biscuit

  Rice bread

  Mixed bread

  Patent yeast

  To prepare the cakes

  Another method for making yeast

  Nice buns

  Muffins

  French rolls

  Crumpets

  Apoquiniminc cakes

  Batter cakes

  Batter bread

  Cream cakes

  Soufle biscuits

  Corn meal bread

  Sweet potato buns

  Rice woffles

  Velvet cakes

  Chocolate cakes

  Wafers

  Buckwheat cakes

  Observations on ice creams

  Ice creams

  Vanilla cream

  Raspberry cream

  Strawberry cream

  Cocoa nut cream

  Chocolate cream

  Oyster cream

  Iced jelly

  Peach cream

  Coffee cream

  Quince cream

  Citron cream

  Almond cream

  Lemon cream

  Lemonade cream

  To make custard

  To make a trifle

  Rice blanc mange

  Floating island

  Syllabub

COLD CREAMS.

  Lemon cream

  Orange cream

  Raspberry cream

  Tea cream

  Sago cream

  Barley cream

  Gooseberry fool

  To make slip

  Curds and cream

  Blanc mange

  To make a hen's nest

  Pheasants a-la-daub

  Partridges a-la-daub

  Chickens a-la-daub

  To make savoury jelly

  Turkey a-la-daub

  "Salmagundi, an excellent relish after dinner"

  To stew perch

PRESERVES.

  Directions for making preserves

  To preserve cling-stone peaches

  Cling-stones sliced

  Soft peaches

  Peach marmalade

  Peach chips

  Pears

  Pear marmalade

  Quinces

  Currant jelly

  Quince jelly

  Quince marmalade

  Cherries

  Morello cherries

  To dry cherries

  Raspberry jam

  To preserve strawberries

  Strawberry jam

  Gooseberries

  Apricots in brandy

  Peaches in brandy

  Cherries in brandy

  Magnum bonum plums in brandy

PICKLING.

  Lemon pickle

  Tomato catsup

  Tomato marmalade

  Tomato sweet marmalade

  Tomato soy

  Pepper vinegar

  Mushroom catsup

  "Tarragon, or astragon vinegar"

  Curry powder

  To pickle cucumbers

  Oil mangos

  To make the stuffing for forty melons

  To make yellow pickle

  To make green pickles

  To prepare vinegar for green or yellow pickle

  To pickle onions

  To pickle nastertiums

  To pickle radish pods

  To pickle English walnuts

  To pickle peppers

  To make walnut catsup

  "To pickle green nectarines, or apricots"

  To pickle asparagus

  Observations on pickling

"CORDIALS, &c."

  Ginger wine

  Orgeat

  Cherry shrub

  Currant wine

  To make cherry brandy

  Rose brandy

  Peach cordial

  Raspberry cordial

  Raspberry vinegar

  Mint cordial

  "Hydromel, or mead"

  To make a substitute for arrack

  Lemon cordial

  Ginger beer

  Spruce beer

  Molasses beer

  To keep lemon juice

  Sugar vinegar

  Honey vinegar

  Syrup of vinegar

  Aromatic vinegar

  Vinegar of the four thieves

  Lavender water

  Hungarian water

  To prepare cosmetic soap for washing the hands

  Cologne water

  Soft pomatum

  To make soap

  To make starch

  To dry herbs

  To clean silver utensils

  To make blacking

  To clean knives and forks

Product Details

ISBN:
9780486277721
Other:
Randolph, Mary
Publisher:
Dover Publications
Author:
Randolph, Mary
Location:
New York :
Subject:
Cookery, american
Subject:
Cookery
Subject:
American - Southern States
Subject:
Home economics
Subject:
Virginia
Subject:
Cookery -- Virginia.
Subject:
Regional & Ethnic - American - Southern States
Subject:
General Cooking
Subject:
Cooking and Food-US Southern
Edition Description:
Trade Paper
Series Volume:
11-68
Publication Date:
19931231
Binding:
TRADE PAPER
Language:
English
Illustrations:
Yes
Pages:
208
Dimensions:
8.5 x 5.38 in 0.51 lb

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Related Subjects

Arts and Entertainment » Art » Style and Design
Cooking and Food » Regional and Ethnic » United States » Southern

The Virginia Housewife: Or Methodical Cook: a Facsimile of an Authentic Early American Cookbook New Trade Paper
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$8.95 In Stock
Product details 208 pages Dover Publications - English 9780486277721 Reviews:
"Synopsis" by , Recipes for rabbit soup, fried calf's feet, chicken pudding, roast partridge, pickled oysters, rice bread, tansey pudding, plum cakes, and more.

"Synopsis" by ,
Charming guide, published in 1824, offers directions for making rabbit soup, beef steak pie, fried calf's feet, shoulder of mutton with celery sauce, leg of pork with pease pudding, and other culinary treats.
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