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

by Mary Randolph

Originally published in 1824, this influential, classic guide by a noted Virginia hostess is widely regarded as the first truly Southern cookbook. Compiled and written by Mary Randolph (reputed to have been the best cook in Richmond), it contains a treasury of cooking instructions for everything from hearty soups to exotic cordials. Included are time-honored recipes for a wide range of beef, veal, lamb and pork dishes, along with fish, poultry, sauces, vegetables, pudding, cakes, preserves, and more. In addition to such traditional Southern fare as okra soup, curry of catfish, barbequed shoat (a fat young hog), field peas, beaten biscuits and sweet potato buns, readers will also find scores of recipes for dishes, condiments and beverages rarely seen on today's dinner sweetbread and oyster pie, grilled calf's head, shoulder of mutton with celery sauce, fried calf's feet, pheasant "a-la-daub," tansy pudding, gooseberry fool (cold stewed gooseberries with custard and whipped cream), pickled nasturtiums, walnut catsup, vinegar of the four thieves, ginger wine, and many other edibles from a bygone era.
More than just a collection of recipes, however, this comprehensive cook's reference also provides a fascinating introduction to the food and customs of the antebellum South, as well as handy instructions for making soap, starch and cologne water, cleaning silver, drying herbs, and much other useful advice.
For this edition, Jan Longone, a specialist in antiquarian wine and food books, has contributed an informative new introduction that outlines the singular qualities of Mrs. Randolph's book and its preeminent place in American culinary history. Any cook, antiquarian or lover of Americana will enjoy this rare glimpse into the kitchens of the past.

Genres: Cookbooks, Cooking, History, Food, Ebooks, 19th Century, Food History

208 pages, Paperback

First published January 1, 2012

About the author

Please see Mary Randolph on Wikipedia for a detailed biography.

Her book, The Virginia House-Wife published in 1824, was also notable enough that it has its own Wikipedia article.

For other authors named Mary Randolph please see this page.

Reviews

[Owen Haines]

Gotta hand it to them, they were really getting freaky with it back in the day.

[Monica]

I feel weird even rating this, but whatever. It fulfilled a reading challenge prompt. Read a cookbook cover to cover. This is the thing - I LOVE reading cookbooks cover to cover. This one was one of the first published cookbooks, and is absolutely necessary to have on hand while doing any kind of historical food research in the US. It's not a pleasurable read, though. The author was out to TEACH women on how to run a household kitchen. And be very precise while doing it.

I'm still not sure what a cimlin is.

What I really ought to do is actually cook something from the book, allowing for the use of modern conveniences like ovens and electric burners. It won't be the 'how to murder and bleed out a turtle' recipe, though. That one's going to haunt my dreams.

[Cherei]

Travel back in time and give thanks we're alive now!!!

What a hoot!!! This fantastic collection of food preparation way back when will surprise you and also get an insiders view of what our great great great grandmothers went through every single day just to put a meal on the table!! Loved it!!

[Nonie]

Missing the first 18 pages

I haven't read the entire book, but I did notice that it starts off on page 19. Hopefully there aren't any more pages missing.

[Kathryn Baron]

Note: My edition is actually free from project Gutenberg

[Deanne]

The first practical cookbook. A trip back in time to the Colonial kitchen.

[Susan Molloy]

As I am organizing and cleaning out my Kindle, I am finding a bunch of books I picked up long ago and never got around to reading. Now is the time, and today I present The Virginia Housewife: Or, Methodical Cook: A Facsimile of an Authentic Early American Cookbook by Mary Randolph.

This is a fantastic discovery, with recipes sure to delight and gross out. I am finding it invaluable, therefore, for my research and writing projects.

Let us take a look at what housewives were cooking up in 1860:

SOFT POMATUM. Get nice sweet lard that has no salt in it--put in any agreeable perfume, beat it to a cream, and put it in small pots.

TURKEY A-LA-DAUB. Bone a small turkey, put pepper and salt on the inside, and cover it with slices of boiled ham or tongue; fill it with well seasoned forcemeat, sew it up and boil it--cover it with jelly.

VINEGAR OF THE FOUR THIEVES. Take lavender, rosemary, sage, wormwood, rue, and mint, of each a large handful; put them in a pot of earthen ware, pour on them four quarts of very strong vinegar, cover the pot closely, and put a board on the top . . . then strain and bottle it . . .

You get the idea—

Although there are some wild and crazy recipes in this collection, there are a few I would try in my own kitchen.

🟣Kindle version.

[Laureen]

I love to read really old cookbooks. So if you don't and I'm sure that's most of you, it's not for you. It dates from the 1820s. But as old cookbooks go, this is really one of the easiest ones to read. (And the free Kindle version of this is good, unlike many old books that weren't input properly.) The language is old-fashioned but not difficult. The directions are more specific than you often find in these books, and the author has an engaging voice.

[Tibia]

Since I love collecting cookbooks, and especially unique ones, this was a must read for me. I found this in an edition with a beautiful classic binding, so I bought several for my gardening friends. Can't say that I will be making many of these old recipes, though!

[Sue]

And yet another Dover edition. This book was originally published in 1824. It is interesting as an example of an antebellum southern cookbook.

[Jonathan]

None

[Lori Spier]

The Virginia Housewife by Mrs. Mary Randolph (1984)

[Katie Hanrahan]

Historical research and the possibility of finding a new recipe---perfect reading for my highly stressed state these days.

[Nancy Motto]

I've just finished my training as a hearth cook at a living history museum and we will be using the recipes from this cookbook when we do hearth cooking demos. After reading this, I have a new appreciation for the work 18th women had to do to keep their families fed.