Previous owner's names trace the book through several generations of the Bach family. In original full brown speckled calf, with gilt-ruled spine, with a red morocco label. Tiny bit of separation of the calf at the hinge. A very good copy of a book scarce in the market in all early printings. Fifth edition, sixth printing. Contemporary speckled calf, joints and spine ends restored, new endpapers. Scattered light spotting, browning from newspaper clipping pp [ii-iii], but a clean, attractive copy.
An early, Baltimore edition of this popular Virginia cookbook first published in Should they prove serviceable to the young inexperienced housekeeper, it will add greatly to that gratification which an extensive circulation of the worlk will be likely to confer. Cagle American ; Lowenstein James Cummins Bookseller Published: Scattered light spotting, browning from newspaper cli Edition: Small octavo, xii, , [12] pages.
Later printing, based on stereotyped plates made in and used for later printings through The first edition was published in Karen Hess called this book "the most influential American cookbook of the nineteenth century In modern half brown calf, with compartmented spine and gilt titling. Some foxing, and a little light staining, otherwise very good.
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Or methodical cook Randolph, Mary E. Butler three quarter leather with all edges gilt. Front hinge intact but starting to split at ends, ownership ink pastedowns.
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Or Methodical Cook Mary Randolph Ships with Tracking Number! Buy with confidence, excellent customer service! May not contain Access Codes or Supplements. Or, Methodical Cook Mary Randolph The Virginia Housewife Mary Randolph Second Story Books Published: Cloud 9 Books Condition: Univ of South Carolina Pr. University of South Carolina Press. Dust jacket is covered with mylar jacket protector. Some edge wear to jacket.
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Large type edition ISBN: It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. It explains why the title of the book is called both a house and home.
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A home is constructed on the basis of food and those that enjoy the dinners served there. There is difficulty in instructing one as to how to follow the manuscript — the recipes — of a family. Another type of cookbook one could refer to would be a French or English Cookery Book, representative of the extensive cultural exchange going on in Charleston at this time. Yet, an issue ensues: The native cooks—the slaves of these Charleston families—were unable to recreate the recipes included in these French or English Cookery books. One can assume that slaves were illiterate and therefore unable to follow recipes from cookbooks such as these.
This would lead them to primarily refer to their own manuscript. The role of women in the antebellum household was geared around presentation. She was not responsible for the cooking itself, but for what was being cooked and to whom it was being served: Therefore, the difficulty of following the manuscript and her order was left to those who were actually in the kitchen.
This cookbook presents the recipes in an imperative voice, as if the writer is telling the reader what to do and how to do it. These recipes, in paragraph form, are much like a story.
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This is likely due to the fact that these recipes were collected from the domestic workers in the first place. An exact measurement is not given and is perhaps not necessary for a well-experienced cook, but without those instincts, a mistake could be made. Clearly, the cook must be practiced in order to know just how hot or just how cold the liquor and mixture should be. Once again, there is not mention of a specific time span.
The lack of specificity in this recipe indicates that the individual who created this recipe was undeniably experienced in the kitchen, so much so that one could conclude that this is a level of experience attributed to a domestic worker, rather than a housewife. It indicates the Native American legacy in southern food. The corm is pounded and soaked for six or eight hours until the grain is perfectly soft. This recipe requires a great deal of time and dedication to recreate effectively.
The Virginia Housewife
Therefore, a traditional Indian dish was repurposed for a different social context: These recipes contain signifiers of both domestic workers and the cultural exchange going on in Charleston at this time. What is introduced as southern foods for southern families may not be southern at all, but a representation of a multitude of cultural influences. These recipes were difficult and tedious to make, requiring extensive labor to create. This suggests that whoever enjoys this recipe must have access to orange trees.
When the fruit is removed from the tree, the cook will weigh the fruit and gather that same weight in sugar for this recipe. Not only is it costly to own orange trees and purchase the sugar, but it is even more costly to own an oven. This recipe requires both labor and technology, both of which have a price the common housewife cannot pay. This cookbook, an exact copy of the original edition, is a representation of what it was like to be a housewife in , but it is only that: Those who truly presided over the kitchen were the slaves belonging to these Charleston families.
virginia housewife – What's Cookin' @ Special Collections?!
If a woman has money to expend on ingredients and the cookbook, why would she not have money to expend on labor? The story-like narrative of this cookbook reveals how these recipes were captured through the retelling of domestic workers.
Additional recipes present a more sinister side of cultural exchange, such as the Native American slave trade. Lastly, the labor and technology involved in the making of these recipes unveils the type of person who would be able to afford this sort of food.