A Curd Pudding
Put two quarts of milk on the fire; when it boils, pour in half a pint of white wine, strain the curd from the whey, and...
Mary Randolph was born on August 9, 1762, in Chesterfield County, Virginia, into one of the most prominent families in colonial Virginia. She was a cousin of Thomas Jefferson and related by marriage to Chief Justice John Marshall. Her family connections placed her at the center of Virginia’s political and social elite during the Revolutionary era and early Republic.
In 1780, she married her cousin David Meade Randolph, and together they established Moldavia, a noted plantation near Richmond that became famous for its elegant hospitality. Mary Randolph gained a reputation as the finest cook in Richmond, and her table was considered the best in Virginia. After financial difficulties forced the family to sell Moldavia in 1808, she opened a boarding house in Richmond where she continued to demonstrate her culinary expertise.
In 1824, while living in Washington, D.C., Randolph published “The Virginia Housewife; Or, Methodical Cook,” the first regional American cookbook. The book drew on African, Native American, and European culinary traditions, reflecting the diverse influences in Virginia cuisine. It contained the first curry recipes published in America, along with Southern classics like fried chicken and okra dishes. The cookbook emphasized precise measurements and systematic methods, foreshadowing the scientific approach to cooking that would become standard decades later.
Randolph’s cookbook went through nineteen printings in less than forty years, establishing her as arguably the first American celebrity chef. She died on January 23, 1828, and was buried in Arlington National Cemetery, making her one of the first civilians interred there. Her legacy lives on through “The Virginia Housewife,” which remains an essential document for understanding early American Southern cuisine.
Recipes by Mary Randolph
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A Fricando of Beef
Cut a few slices of beef six inches long, two or three wide, and one thick, lard them with bacon, dredge them well, and...
American Southern medium -
A Nice Boiled Pudding
Make up a pint of flour at sun rise, exactly as you do for bread; see that it rises well--have a large pot of water boil...
American Southern medium -
A Nice Little Dish of Beef
Mince cold roast beef, fat and lean, very fine, add chopped onion, pepper, salt, and a little good gravy, fill scollop s...
American Southern medium -
A Nice Twelve O'Clock Luncheon
Cut some slices of bread tolerably thick, and toast them slightly; bone some anchovies, lay half of one on each toast, c...
American Southern medium -
A Rich Fruit Cake
HAVE the following articles prepared, before you begin the cake: four pounds of flour dried and sifted, four pounds of b...
American Southern medium -
A Sea Pie
Lay at the bottom of a small Dutch oven some slices of boiled pork or salt beef, then potatos and onions cut in slices,...
American Southern medium -
A Sweetmeat Pudding
Make a quart of flour into puff paste; when done, divide it into three parts of unequal size; roll the largest out squar...
American Southern medium -
Almond Cream
Pour hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with...
American Southern medium -
Almond Pudding
Put a pound of sweet almonds in hot water till the skin will slip off them; pound them with a little orange flower or ro...
American Southern medium -
An Apple Custard
Pare and core twelve pippins, slice them tolerably thick, put a pound of loaf sugar in a stew pan, with a pint of water...
American Southern medium -
An Arrow Root Pudding
Boil a quart of milk, and make it into a thick batter, with arrow root; add six eggs, half a pound of butter, the same o...
American Southern medium -
An English Plum Pudding
Beat eight eggs very light, add to them a pound of flour sifted, and a pound of powdered sugar; when it looks quite ligh...
American Southern medium -
An Excellent and Cheap Dessert Dish
Wash a pint of small homony very clean, and boil it tender; add an equal quantity of corn meal, make it into a batter wi...
American Southern medium -
An Excellent Method of Dressing Beef
Take a rib roasting piece that has been hanging ten days or a fortnight, bone it neatly, rub some salt over it and roll...
American Southern medium -
An Excellent Relish After Dinner
Put some soup or gravy from any of the dishes on the table, into the stew dish; add a good portion of pepper, vinegar, w...
American Southern medium -
An Excellent Way to Dress Fish
Dredge the fish well with flour, sprinkle salt and pepper on them, and fry them a nice brown; set them by to get cold; p...
American Southern medium -
Another Method for Making Yeast
Peel one large Irish potato, boil it till soft, rub it through a sieve; add an equal quantity of flour, make it sufficie...
American Southern medium -
Apoquiniminc Cakes
Put a little salt, one egg beaten, and four ounces of butter, in a quart of flour--make it into a paste with new milk, b...
American Southern medium -
Apple Fritters
Pare some apples, and cut them in thin slices--put them in a bowl, with a glass of brandy, some white wine, a quarter of...
American Southern medium -
Apple Pie
Put a crust in the bottom of a dish, put on it a layer of ripe apples, pared and sliced thin--then a layer of powdered s...
American Southern medium -
Apricots in Brandy
Take freshly gathered apricots not too ripe; to half their weight of loaf sugar, add as much water as will cover the fru...
American Southern medium -
Artichokes
Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let the...
American Southern medium -
Aromatic Vinegar
Put a portion of acetate of potash, (sal diureticus,) into a smelling bottle; mix gradually with it half its weight of s...
American Southern medium -
Asparagus Soup
Take four large bunches of asparagus, scrape it nicely, cut off one inch of the tops, and lay them in water, chop the st...
American Southern medium -
Baked Apple Pudding
Take well flavoured apples, bake, but do not burn them, rub them through a sieve, take one pound of the apples so prepar...
American Southern medium -
Baked Fillet of Veal
Take the bone out of the fillet, wrap the flap around and sew it, make a forcemeat of bread crumbs, the fat of bacon, a...
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Baked Indian Meal Pudding
Boil one quart of milk, mix in it two gills and a half of corn meal very smoothly, seven eggs well beaten, a gill of mol...
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Baked Lamb
Cut the shank bone from a hind-quarter, separate the joints of the loin, lay it in a pan with the kidney uppermost, spri...
American Southern medium -
Baked Leg of Mutton
Take the flank off, but leave all the fat, cut out the bone, stuff the place with a rich forcemeat, lard the top and sid...
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Barley Cream
Is made the same way--you may add a little white wine to both; it will give an agreeable flavour.
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Barley Soup
Put on three gills of barley, three quarts of water, few onions cut up, six carrots scraped and cut into dice, an equal...
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Batter Bread
Take six spoonsful of flour and three of corn meal, with a little salt--sift them, and make a thin batter with four eggs...
American Southern medium -
Batter Cakes
Boil two cups of small homony very soft; add an equal quantity of corn meal with a little salt, and a large spoonful of...
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Beef a-La-Daube
Get a round of beef, lard it well, and put it in a Dutch oven; cut the meat from a shin of beef, or any coarse piece in...
American Southern medium -
Beef Olives
Cut slices from a fat rump of beef six inches long and half an inch thick, beat them well with a pestle; make a forcemea...
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Beef Soup
Take the hind shin of beef, cut off all the flesh off the leg-bone, which must be taken away entirely, or the soup will...
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Beef Steak Pie
Cut nice steaks, and stew them till half done, put a puff paste in the dish, lay in the steaks with a few slices of boil...
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Beef Steaks
The best part of the beef for steaks, is the seventh and eighth ribs, the fat and lean are better mixed, and it is more...
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Beef a-La-Mode
Take the bone from a round of beef, fill the space with a forcemeat made of the crumbs of a stale loaf, four ounces of m...
American Southern medium -
Bell Fritters
Put a piece of butter the size of an egg into a pint of water; let it boil a few minutes--thicken it very smoothly with...
American Southern medium -
Blanc Mange
Break one ounce of isinglass into very small pieces; wash it well, and pour on a pint of boiling water; next morning, ad...
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Boiled Breast of Mutton
Separate the joints of the brisket, and saw off the sharp ends of the ribs, dredge it with flour, and boil it; serve it...
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Boiled Indian Meal Pudding
Mix one quart of corn meal, with three quarts of milk; take care it be not lumpy--add three eggs and a gill of molasses;...
American Southern medium -
Boiled Leg of Mutton
Cut off the shank, wrap the flank nicely round and secure it with skewers, dredge it well with flour, and put it on the...
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Boiled Loaf
Pour a quart of boiling milk over four little rolls of bread--cover them up, turning them occasionally till saturated wi...
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Boiled Shoulder of Mutton
Put it in cold water with some salt, and boil it till tender; serve it up covered with onion sauce.
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Bologna Sausages
Take one pound of bacon--fat and lean, one ditto veal, do., pork, do., suet, chop all fine, season highly: fill the skin...
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Bread Fritters
Cut your bread of a convenient size, pour on it some white wine, and let it stand a few minutes--drain it on a sieve, be...
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Bread Pudding
Grate the crumb of a stale loaf, and pour on it a pint of boiling milk--let it stand an hour, then beat it to a pulp; ad...
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Breast of Mutton in Ragout
Prepare the breast as for boiling, brown it nicely in the oven, have a rich gravy well seasoned and thickened with brown...
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Brisket of Beef Baked
Bone a brisket of beef, and make holes in it with a sharp knife about an inch apart, fill them alternately with fat baco...
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Brocoli
The kind which bears flowers around the joints of the stalks, must be cut into convenient lengths for the dish; scrape t...
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Broiled Mushrooms
Prepare them as above directed--broil them on a griddle, and when done, sprinkle pepper and salt on the gills, and put a...
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Buckwheat Cakes
Put a large spoonful of yeast and a little salt, into a quart of buckwheat meal; make it into a batter with cold water;...
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Cabbage
Pick cabbages very clean, and wash them thoroughly; then look them carefully over again; quarter them if they are very l...
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Cabbage a-La-Creme
Take two good heads of cabbage, cut out the stalks, boil it tender, with a little salt in the water--have ready one larg...
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Burnt Custard
Boil a quart of milk--and when cold, mix with it the yelks of eight eggs; stir them together over the fire a few minutes...
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Cabbage Pudding
Get a fine head of cabbage, not too large; pour boiling water on, and cover it till you can turn the leaves back, which...
American Southern medium -
Cabbage with Onions
Boil them separately, and mix them in the proportions you like; add butter, pepper, and salt, and either stew them, or f...
American Southern medium -
Calf'S Feet Fricassee
Boil the feet till very tender, cut them in two and pull out the large bones, have half a pint of good white gravy, add...
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Calf'S Heart, a Nice Dish
Take the heart and liver from the harslet, and cut off the windpipe, boil the lights very tender, and cut them in small...
American Southern medium -
Caper Sauce
Is made by mixing a sufficient quantity of capers, and adding them to the melted butter, with a little of the liquor fro...
American Southern medium -
Carrots
Let them be well washed and scraped--an hour is enough for young spring carrots; grown carrots will take from an hour an...
American Southern medium -
Catfish Soup
_An excellent dish for those who have not imbibed a needless prejudice against those delicious fish._ Take two large or...
American Southern medium -
Cauliflower
Choose those that are close and white, and of a middle size--trim off the outside leaves, cut off the stalk flat at the...
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Celery Sauce
Wash and pare a large bunch of celery very clean cut it into little bits, and boil it softly till it is tender; add half...
American Southern medium -
Celery Vinegar
Pound two gills of celery seed, put it into a bottle ind fill it with strong vinegar; shake it every day for a fortnight...
American Southern medium -
Charlotte
Stew any kind of fruit, and season it in any you like best; soak some slices of bread in butter; them while hot, in the...
American Southern medium -
Cherries
The most beautiful cherries to preserve, are the carnation and common light red, with short stems; select the finest tha...
American Southern medium -
Cherries in Brandy
Get the short stemmed bright red cherries in bunches--make a syrup, with equal quantities of sugar and cherries; scald t...
American Southern medium -
Cherry Pudding
Beat six eggs very light, add half a pint of milk, six ounces flour, eight ounces grated bread, twelve ounces suet, chop...
American Southern medium -
Cherry Shrub
Gather ripe morello cherries, pick them from the stalk, and put them in an earthen pot, which must be set into an iron p...
American Southern medium -
Chicken Pudding, a Favourite Virginia Dish
Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper...
American Southern medium -
Chickens a-La-Daub
Roast two half grown chickens, cut off the legs and wings, pull the breast from each side entire, take the skin from all...
American Southern medium -
Chocolate Cakes
Put half a pound of nice brown sugar into a quart of flour, sift it, and make it into a paste, with four ounces of butte...
American Southern medium -
Chocolate Cream
Scrape a quarter of a pound of chocolate very fine, put it in a quart of milk, boil it till the chocolate is dissolved,...
American Southern medium -
Chowder, a Sea Dish
Take any kind of firm fish, cut it in pieces six inches long, sprinkle salt and pepper over each piece, cover the bottom...
American Southern medium -
Citron Cream
Cut the finest citron melons when perfectly ripe--take out the seeds, and slice the nicest part into a China bowl in sma...
American Southern medium -
Cling-Stones Sliced
Pare the peaches, and cut them in as large slices as possible; have their weight in sugar, and preserve them as the othe...
American Southern medium -
Cocoa Nut Cream
Take the nut from its shell, pare it, and grate it very fine; mix it with a quart of cream, sweeten, and freeze it.
American Southern medium -
Cod Fish Pie
Soak the fish, boil it and take off the skin, pick the meat from the bones, and mince it very fine; take double the quan...
American Southern medium -
Coffee Cream
Toast two gills of raw coffee till it is a light brown, and not a grain burnt; put it hot from the toaster without grind...
American Southern medium -
Cologne Water
Three quarts spirits of wine, six drachms oil of lavender, one drachm oil of rosemary, three drachms essence of lemon, t...
American Southern medium -
Common Patties
Take some veal, fat and lean, and some slices of boiled ham, chop them very fine, and season it with salt, pepper, grate...
American Southern medium -
Common Sauce
Plain butter melted thick, with a spoonful of walnut pickle or catsup, is a very good sauce; but you may put as many thi...
American Southern medium -
Compote of Apples
Pare and core the apples, and if you prefer it, cut them in four, wash them clean, and put them in a pan with water and...
American Southern medium -
Corn Meal Bread
Rub a piece of butter the size of an egg, into a pint of corn meal--make it a batter with two eggs, and some new milk--a...
American Southern medium -
Cream Cakes
Melt as much butter in a pint of milk, as will make it rich as cream--make the flour into a paste with this, knead it we...
American Southern medium -
Crumpets
Take a quart of dough from your bread at a very early hour in the morning; break three fresh eggs, separating the yelks...
American Southern medium -
Curds and Cream
Turn one quart of milk as for the slip--let it stand until just before it is to be served: then take it up with a skimmi...
American Southern medium -
Currant Jelly
Pick full ripe currants from the stem, and put them in a stone pot; then set it in an iron pot of water--take care that...
American Southern medium -
Currant Wine
Gather full ripe currants on a dry day, pick them from the stalks, and weigh them; then crush them with your hands, leav...
American Southern medium -
Curry Powder
One ounce turmeric, one do. coriander seed, one do. cummin seed, one do. white ginger, one of nutmeg, one of mace, and o...
American Southern medium -
Directions for Curing Beef
Prepare your brine in the middle of October, after the following manner: get a thirty gallon cask, take out one head, dr...
American Southern medium -
Directions for Making Preserves
The preserving pan should be made of bell metal, flat at the bottom, very large in diameter, but not deep.
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Directions for the Pieces in the Different Quarters of Veal
A loin of veal must always be roasted: the fillet or leg may be dressed in various ways, the knuckle or knee is proper f...
American Southern medium -
Dish of Rice to Be Served Up with the Curry, in a Dish By Itself
Take half a pound of rice, wash it clean in salt and water--then put it into two quarts of boiling water, and boil it br...
American Southern medium -
Dough Nuts--a Yankee Cake
Dry half a pound of good brown sugar, pound it and mix it with two pounds of flour, and sift it; add two spoonsful of ye...
American Southern medium -
Dried Pea Soup
Take one quart of split peas, or Lima beans, which are better; put them in three quarts of very soft water with three on...
American Southern medium -
Egg Plant
The purple ones are best; get them young and fresh; pull out the stem, and parboil them to take off the bitter taste; cu...
American Southern medium -
Eggs a-La-Creme
Boil twelve eggs just hard enough to allow you to cut them in slices--cut some crusts of bread very thin, put them in th...
American Southern medium -
Eggs and Tomatos
Peel the skins from a dozen large tomatos, put four ounces of butter in a frying pan, add some salt, pepper, and a littl...
American Southern medium -
Eggs in Croquets
Boil eighteen eggs, separate the yelks and whites, and cut them in dice; pour over them a sauce a-la-creme, _(see sauce...
American Southern medium -
Fayette Pudding
Slice a loaf of bread tolerably thick--lay the slices in the bottom of a dish, cutting them so as to cover it completely...
American Southern medium -
Field Peas
There are many varieties of these peas; the smaller kind are the most delicate.
American Southern medium -
Fish a-La-Daub
Boil as many large white perch as will be sufficient for the dish; do not take off their heads, and be careful not to br...
American Southern medium -
Fish in Jelly
Fill a deep glass dish half full of jelly--have as many small fish-moulds as will lie conveniently in it fill them with...
American Southern medium -
Fish Sauce, to Keep a Year
Chop twenty-four anchovies, bones and all, two shallots, a handful of scraped horse radish, four blades of mace, one qua...
American Southern medium -
Floating Island
Have the bowl nearly full of syllabub, made with milk, white wine, and sugar; beat the whites of six new laid eggs to a...
American Southern medium -
Flummery
One measure of jelly, one of cream, and half a one of wine; boil it fifteen minutes over a slow fire, stirring all the t...
American Southern medium -
Fondus
Put a pint of water, and a lump of butter the size of an egg, into a sauce pan; stir in as much flour as will make a thi...
American Southern medium -
For the Soup
At an early hour in the morning, put on eight pounds of coarse beef, some bacon, onions, sweet herbs, pepper and salt.
American Southern medium -
Forcemeat Balls
Take half a pound of veal, and half a pound of suet cut fine, and beat in a marble mortar or wooden bowl; add a few swee...
American Southern medium -
French Beans
Cut off the stalk end first, and then turn to the point and strip off the strings; if not quite fresh, have a bowl of sp...
American Southern medium -
French Rolls
Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs well beaten, and half a pint of milk--knead it,...
American Southern medium -
Fricando of Veal
Cut slices from the fillet an inch thick and six inches long, lard them with slips of lean middling of bacon, bake them...
American Southern medium -
Fricassee of Small Chickens
Take off the legs and wings of four chickens, separate the breasts from the backs, cut off the necks and divide the back...
American Southern medium -
Fried Chickens
Cut them up as for the fricassee, dredge them well with flour, sprinkle them with salt, put them into a good quantity of...
American Southern medium -
Fried Lamb
Separate the leg from the loin, cut off the shank and boil the leg; divide the loin in chops, dredge and fry them a nice...
American Southern medium -
Ginger Beer
Pour two gallons of boiling water on two pounds brown sugar, one and a half ounce of cream of tartar, and the same of po...
American Southern medium -
Ginger Bread
Three quarts of flour, three quarters of a pound of brown sugar, a large spoonful of pounded ginger, one tea-spoonful of...
American Southern medium -
Ginger Wine
To three gallons of water, put three pounds of sugar, and four ounces of race ginger, washed in many waters to cleanse i...
American Southern medium -
Gooseberries
Select young gooseberries, make a syrup with one pound of loaf sugar to each of fruit; stew them till quite clear and th...
American Southern medium -
Gooseberry Fool
Pick the stems and blossoms from two quarts of green gooseberries; put them in a stew pan, with their weight in loaf sug...
American Southern medium -
Gravy
Take a rasher or two of bacon, and lay it at the bottom of a stew pan, putting either veal, mutton, or beef, cut in slic...
American Southern medium -
Gravy Soup
Get eight pounds of coarse lean beef--wash it clean and lay it in your pot, put in the same ingredients as for the shin...
American Southern medium -
Gumbo--a West India Dish
Gather young pods of ochra, wash them clean, and put them in a pan with a little water, salt and pepper, stew them till...
American Southern medium -
Hare or Rabbit Soup
Cut up two hares, put them into a pot with a piece of bacon, two onions chopped, a bundle of thyme and parsley, which mu...
American Southern medium -
Green Pea Soup
Make it exactly as you do the dried pea soup, only in place of the celery seed, put a handful of mint chopped small, and...
American Southern medium -
Honey Vinegar
To one quart of clear honey, put eight quarts of warm water, mix it well together: when it has passed through the acetou...
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Hungarian Water
One pint spirits of wine, one ounce oil of rosemary, and two drachms essence of ambergris.
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Hydromel, or Mead
Mix your mead in the proportion of thirty-six ounces of honey to four quarts of warm water; when the honey is completely...
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Ice Creams
When ice creams are not put into shapes, they should always be served in glasses with handles.
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Iced Jelly
Make calf's foot jelly not very stiff, freeze it, and serve it in glasses.
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Important Observations on Roasting, Boiling, Frying, &C
In roasting butchers' meat, be careful not to run the spit through the nice parts: let the piece lie in water one hour,...
American Southern medium -
Jerusalem Artichokes
Are boiled and dressed in the various ways we have just before directed for potatos.
American Southern medium -
Jumbals
Put one pound of nice sugar into two pounds of flour, add pounded spice of any kind, and pass them through a sieve; beat...
American Southern medium -
Knuckle of Veal
Boil a half pint of pearl barley in salt and water till quite tender, drain the water from it and stir in a piece of but...
American Southern medium -
Lavender Water
Put a pint of highly rectified spirits of wine, to one ounce of essential oil of lavender, and two drachms of ambergris;...
American Southern medium -
Leg of Pork with Pease Pudding
Boil a small leg of pork that has been sufficiently salted, score the top and serve it up; the pudding must be in a sepa...
American Southern medium -
Lemon Cream
Pare the yellow rind very thin from four lemons--put them in a quart of fresh cream, and boil it; squeeze and strain the...
American Southern medium -
Lemon Cordial
Cut six fresh lemons in thin slices, put them into a quart and a half of milk, boil it until the whey is very clear, the...
American Southern medium -
Lemon Cream
Pare the rind very thin from four fresh lemons, squeeze the juice, and strain it--put them both into a quart of water, s...
American Southern medium -
Lemon Pickle
Grate the yellow rind from two dozen fine fresh lemons, quarter them but leave them whole at the bottom; sprinkle salt o...
American Southern medium -
Lemon Pudding
Grate the rind from six fresh lemons, squeeze the juice from three, and strain it; beat the yelks of sixteen eggs very l...
American Southern medium -
Lemonade Iced
Make a quart of rich lemonade, whip the whites of six fresh eggs to a strong froth--mix them well with the lemonade, and...
American Southern medium -
Lima, or Sugar Beans
Like all other spring and summer vegetables, they must be young and freshly gathered: boil them till tender, drain them,...
American Southern medium -
Little Plum Cakes
Prepare them as directed for pound cake, add raisins and currants, bake them in small tin shapes, and ice them.
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Lobster Sauce
Boil a little mace, and whole pepper, long enough to take out the strong taste of the spice; then strain it off, and mel...
American Southern medium -
Macaroni
Boil as much macaroni as will fill your dish, in milk and water, till quite tender; drain it on a sieve sprinkle a littl...
American Southern medium -
Macaroone
Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth...
American Southern medium -
Maccaroni Pudding
Simmer half a pound of maccaroni in a plenty of water, with a table-spoonful of salt, till tender, but not broke--strain...
American Southern medium -
Magnum Bonum Plums in Brandy
Select those that are free from blemish--make a syrup with half their weight of sugar, and preserve them in the same man...
American Southern medium -
Marrow Pudding
Grate a large loaf of bread, and pour on the crumbs a pint of rich milk boiling hot; when cold, add four eggs, a pound o...
American Southern medium -
Matelote of Any Kind of Firm Fish
Cut the fish in pieces six inches long, put it in a pot with onion, parsley, thyme, mushrooms, a little spice, pepper an...
American Southern medium -
Mazagan Beans
This is the smallest and most delicate species of the Windsor bean.
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Mint Cordial
Pick the mint early in the morning while the dew is on it, and be careful not to bruise it; pour some water over it, and...
American Southern medium -
Mixed Bread
Put a tea-spoonful of salt, and a large one of yeast, into a quart of flour; make it sufficiently soft, with corn meal g...
American Southern medium -
Mock Macaroni
Break some crackers in small pieces, soak them in milk until they are soft; then use them as a substitute for macaroni.
American Southern medium -
Mock Turtle of Calf'S Head
Have the head nicely cleaned, divide the chop from the skull, take out the brains and tongue, and boil the other parts t...
American Southern medium -
Mock Turtle Soup of Calf'S Head
Have a large head cleaned nicely without taking off the skin, divide the chop from the front of the head, take out the t...
American Southern medium -
Molasses Beer
Put five quarts of hops, and five of wheat bran, into fifteen gallons of water; boil it three or four hours, strain it,...
American Southern medium -
Morello Cherries
Take out the stones with a quill over a deep dish, to save the juice that runs from them; put to the juice a pound of su...
American Southern medium -
Muffins
Sift a quart of flour, put to it a little salt, and a large spoonful of yeast--beat the white of a fresh egg to a strong...
American Southern medium -
Mushroom Catsup
Take the flaps of the proper mushrooms from the stems--wash them, add some salt, and crush them; then boil them some tim...
American Southern medium -
Mushroom Sauce
Clean and wash one quart of fresh mushrooms, cut them in two, and put them into a stew-pan, with a little salt, a blade...
American Southern medium -
Mutton Chops
Cut the rack as for the harrico, broil them, and when dished, pour over them a gravy made with two large spoonsful of bo...
American Southern medium -
Naples Biscuit
Beat twelve eggs light, add to them one pound of flour, and one of powdered sugar; continue to beat all together till pe...
American Southern medium -
Nice Buns
Put four ounces of sugar with three quarters of a pound of flour; make it up with two spoonsful of yeast, and half a pin...
American Southern medium -
Observations on Ice Creams
It is the practice with some indolent cooks, to set the freezer containing the cream, in a tub with ice and salt, and pu...
American Southern medium -
Observations on Pickling
The vessels for keeping pickles should be made of stone ware, straight from the bottom to the top, with stone covers to...
American Southern medium -
Observations on Puddings and Cakes
The salt should always be washed from butter, when it is to be used in any thing that has sugar for an ingredient, and a...
American Southern medium -
Ochra and Tomatos
Take an equal quantity of each, let the ochra be young, slice it, and skin the tomatos; put them into a pan without wate...
American Southern medium -
Ochra Soup
Get two double handsful of young ochra, wash and slice it thin, add two onions chopped fine, put it into a gallon of wat...
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Oil Mangos
Gather the melons a size larger than a goose egg--put them in a pot, pour boiling salt and water made strong upon them,...
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Omelette Souffle
Break six eggs, beat the yelks and whites separately till very light, then mix them, add four table spoonsful of powdere...
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Onion Soup
Chop up twelve large onions, boil them in three quarts of milk and water equally mixed, put in a bit of veal or fowl, an...
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Omelette--Another Way
Break six eggs, leave out half the whites--beat them with a fork, and add some salt and chopped parsley; take four ounce...
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Orange Cream
Is made in the same manner, but requires more juice to give a flavour.
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Orgeat
_A Necessary Refreshment at all Parties._ Boil two quarts of milk with a stick of cinnamon and let it stand to be quite...
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Oyster Catsup
Get fine fresh oysters, wash them in their own liquor, put them in a marble mortar with salt, pounded mace, and cayenne...
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Oyster Cream
Make a rich soup, (see directions for oyster soup,) strain it from the oysters, and freeze it.
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Oyster Sauce for Fish
Scald a pint of oysters, and strain them through a sieve; then wash some more in cold water, and take off their beards;...
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Parsnips
Are to be cooked just in the same manner as carrots; they require more or less time, according to their size; therefore...
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Partridges a-La-Daub
Truss six partridges neatly, cover them with thin slices of fat bacon taken from the top of a middling; this keeps them...
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Paste for Meat Dumplins
Chop half a pound of suet very fine--add one and a quarter pound of flour, and a little salt--mix it up with half a pint...
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Patent Yeast
Put half a pound of fresh hops into a gallon of water, and boil it away to two quarts; then strain it, make it a thin ba...
American Southern medium -
Peach Chips
Slice them thin, and boil them till clear in a syrup made with half their weight of sugar; lay them on dishes in the sun...
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Peach Cordial
Gather ripe cling-stone peaches, wipe off the down, cut them to the stone in several places, and put them in a cask; whe...
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Peach Cream
Get fine soft peaches perfectly ripe, peel them, take out the stones, and put them in a China bowl: sprinkle some sugar...
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Peach Marmalade
Take the ripest soft peaches, (the yellow ones make the prettiest marmalade,) pare them, and take out the stones; put th...
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Peaches in Brandy
Get yellow soft peaches, perfectly free from defect and newly gathered, but not too ripe; place them in a pot, and cover...
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Pear Marmalade
Boil the pears till soft--when cold, rub the pulp through a sieve, and boil it to a jelly, allowing one pound of sugar t...
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Pears
The small pears are better for preserving than large ones.
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Pepper Pot
Boil two or three pounds of tripe, cut it in pieces, and put it on the fire with a knuckle of veal, and a sufficient qua...
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Pepper Vinegar
Get one dozen pods of pepper when ripe, take out the stems, and cut them in two; put them in a kettle with three pints o...
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Plebeian Ginger Bread
Mix three large spoonsful of pounded ginger, with three quarts of flour--sift it, dissolve three tea-spoonsful of pearl-...
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Plum Pudding
Take a pound of the best flour, sift it, and make it up before sunrise, with six eggs beaten light; a large spoonful of...
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Potato Balls
Mix mashed potatos with the yelk of an egg, roll them into balls, flour them, or cover them with egg and bread crumbs, f...
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Potato Paste
Boil mealy potatos quite soft, first taking off the skins; rub them while hot through a sieve, put them in a stew pan ov...
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Potato Pumpkin
Get one of a good colour, and seven or eight inches in diameter; cut a piece off the top, take out all the seeds, wash a...
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Potatos Mashed
When the potatos are thoroughly boiled, drain and dry them perfectly, pick out every speck, and rub them through a colan...
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Potatos Mashed with Onions
Prepare some onions by putting them through a sieve, and mix them with potatos; in proportioning the onions to the potat...
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Pound Cake
Wash the salt from a pound of butter, and rub it till it is soft as cream--have ready a pound of flour sifted, one of po...
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Puff Pudding
Beat six eggs, add six spoonsful of milk, and six of flour, butter some cups, pour in the batter, and bake them quickly;...
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Pumpkin Pudding
Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix with the pulp six eggs quite light, a quarter o...
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Puree of Turnips
Pare a dozen large turnips, slice them, and put them into a stew-pan, with four ounces of butter and a little salt; set...
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Quince Cream
Wash ripe quinces and boil them whole till quite tender--let them stand to drain and cool--then rub them through a hair...
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Quinces
Select the finest and most perfect quinces, lay them on shelves, but do not let them touch each other; keep them till th...
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Quire of Paper Pancakes
Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound of flour, a pound of melted butter, a pound of su...
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Ragout of a Breast of Veal
Separate the joints of the brisket, and saw off the sharp ends of the ribs, trim it neatly, and half roast it; put it in...
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Ragout of French Beans, Snaps, String Beans
Let them be young and fresh gathered, string them, and cut them in long thin slices; throw them in boiling water for fif...
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Ragout of Turnips
Peel as many small turnips as will fill a dish; put them into a stew pan with some butter and a little sugar, set them o...
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Raspberry Cordial
To each quart of ripe red raspberries, put one quart of best French brandy; let it remain about a week, then strain it t...
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Raspberry Cream
Make a quart of rich boiled custard--when cold, pour it on a quart of ripe red raspberries; mash them in it, pass it thr...
American Southern medium -
Raspberry Cream
Stir as much raspberry marmalade into a quart of cream, as will be sufficient to give a rich flavour of the fruit--strai...
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Raspberry Vinegar
Put a quart of ripe red raspberries in a bowl; pour on them a quart of strong well flavoured vinegar--let them stand twe...
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Red Beet Roots
Are not so much used as they deserve to be; they are dressed in the same way as parsnips, only neither scraped nor cut t...
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Rice Blanc Mange
Boil a tea-cup full of rice in a very small of water, till it is near bursting--then add half a pint of milk, boil it to...
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Rice Bread
Boil six ounces of rice in a quart of water, till it is dry and soft--put it into two pounds of flour, mix it in well; a...
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Rice Milk for a Dessert
Boil half a pint of rice in water till tender, pour off the water, and add a pint of milk with two eggs beaten well, sti...
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Rice Journey, or Johnny Cake
Boil a pint of rice quite soft, with a tea-spoonful of salt; mix with it while hot a large spoonful of butter, and sprea...
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Rice Pudding
Boil half a pound of rice in milk, until it is quite tender; beat it well with a wooden spoon to mash the grains; add th...
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Rice Woffles
Boil two gills of rice quite soft, mix with it three gills of flour, a little salt, two ounces melted butter, two eggs b...
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Risen Cake
Take three pounds of flour, one and a half of pounded sugar, a tea-spoonful of cloves, one of mace, and one of ginger, a...
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Roasted Leg
Prepare it as for boiling, be very careful in spitting it, cover it with paper and follow the directions for roasting, s...
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Roasted Loin of Mutton
Cut the loin in four pieces, take off the skin, rub each piece with salt, wash them with the yelk of an egg, and cover t...
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Ropa Veija--Spanish
Peel the skin from ripe tomatos, put them in a pan with a spoonful of melted butter, some pepper and salt, shred cold me...
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Rose Brandy
Gather leaves from fragrant roses without bruising, fill a pitcher with them, and cover them with French brandy; next da...
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Rusk
Rub half a pound of sugar into three pounds of flour--sift it, pour on half a pint of good yeast, beat six eggs, add hal...
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Sago Cream
Wash the sago clean, and put it on the fire with a stick of cinnamon, and as much water as will boil it thick and soft;...
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Sago Pudding
Wash half a pound of sago in several waters; put it on to boil in a quart of milk, with a stick of cinnamon; stir it ver...
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Salmagundi
Turn a bowl on the dish, and put on it in regular rings, beginning at the bottom, the following ingredients, all minced:...
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Salsify
Scrape and wash the roots, put them into boiling water with salt; when done, drain them, and place them in the dish with...
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Sauce a-La-Creme, for the Eggs
Put a quarter of a pound of butter, with a large table-spoonful of flour rubbed well into it in a sauce pan; add some ch...
American Southern medium -
Sauce for Boiled Ducks or Rabbits
Pour boiled onions over your ducks, or rabbits, prepared in this manner: peel some onions, and boil them in plenty of wa...
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Sauce for Boiled Rabbits
Boil the livers, and shred them very small, chop two eggs not boiled very hard, a large spoonful of grated white bread,...
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Sauce for Wild Fowl
Take a gill of claret, with as much water, some grated bread, three heads of shallots, a little whole pepper, mace, grat...
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Savoy or Spunge Cake
Take twelve fresh eggs, put them in the scale, and balance them with sugar: take out half, and balance the other half wi...
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Savoys
Are boiled in the same manner; quarter them when you send them to table.
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Scotch Collops of Veal
They may be made of the nice part of the rack, or cut from the fillet, rub a little salt and pepper on them, and fry the...
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Sea-Kale
Is tied up in bundles, and dressed in the same way as asparagus.
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Shote'S Head
Take out the brains, and boil the head till quite tender, cut the heart and liver from the harslet, and boil the feet wi...
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Shoulder of Mutton with Celery Sauce
Wash and clean ten heads of celery, cut off the green tops and take off the outside stalks, cut the heads in thin slices...
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Shrewsbury Cakes
Mix a pound of sugar, with two pounds of flour, and a large spoonful of pounded coriander seeds; sift them, add three qu...
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Shrimp Sauce
Wash half a pint of shrimps very clean--mince and put them in a stew-pan, with a spoonful of anchovy liquor, and a pound...
American Southern medium -
Sippet Pudding
Cut a loaf of bread as thin as possible, put a layer of it in the bottom of a deep dish, strew on some slices of marrow...
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Sliced Apple Pudding
Beat six eggs very light, add a pint of rich milk, pare some apples or peaches--slice them thin, make the eggs and milk...
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Soda Cakes
Dissolve half a pound of sugar in a pint of milk, add a tea-spoonful of soda; pour it on two pounds of flour--melt half...
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Soft Peaches
Get yellow soft peaches that are not quite ripe, pare and divide them, scrape the places where the stones lay with a tea...
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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.
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Sorrel
Is dressed as the spinach; and if they be mixed in equal proportions, improve each other.
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Soufle Biscuits
Rub four ounces of butter into a quart of flour, make it into paste with milk, knead it well, roll it as thin as paper,...
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Soup of Any Kind of Old Fowl
_The, only way in which they are eatable._ Put the fowls in a coop and feed them moderately for a fortnight; kill one an...
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Soup with Bouilli
Take the nicest part of the thick brisket of beef, about eight pounds, put it into a pot with every thing directed for t...
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Soused Feet in Ragout
Split the feet in two, dredge them with flour and fry them a nice brown; have some well seasoned gravy thickened with br...
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Spanish Fritters
Make up a quart of flour, with one egg well beaten, a large spoonful of yeast, and as much milk as will make it a little...
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Spanish Method of Dressing Giblets
Take the entrails of fat full grown fowls, empty them of their contents--open them with a sharp knife, scrape off the in...
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Spinach
Great care must be used in washing and picking it clean; drain it, and throw it into boiling water--a few minutes will b...
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Sprouts and Young Greens
The receipt written for cabbages will answer as well for sprouts, only they will be boiled enough in fifteen minutes.
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Spruce Beer
Boil a handful of hops, and twice as much of the chippings of sassafras root, in ten gallons of water; strain it, and po...
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Steaks of a Leg of Mutton
Cut off the flank, take out the bone, and cut it in large slices half an inch thick, sprinkle some salt and pepper, and...
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Squash or Cimlin
Gather young squashes, peel, and cut them in two; take out the seeds, and boil them till tender; put them into a colande...
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Stewed Chine
Take the neck chine, rub it well with salt, lay it in a pan, put it in a pint of water, and fill it up with sweet potato...
American Southern medium -
Stewed Mushrooms
Gather grown mushrooms, but such as are young enough to have red gills; cut off that part of the stem which grew in the...
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Strawberry Jam
Is made in the same manner as the raspberry, and is very fine to mix with cream for blanc mange, puffs, sweet-meat puddi...
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Stewed Salsify
Half boil it, cut it up, and put it in a stew pan, with a very little water, and a spoonful of butter; stew them dry, an...
American Southern medium -
Sturgeon Steaks
Cut them as for the cutlets, dredge them, and fry them nicely; dish them quickly lest they get cold; pour over melted bu...
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Sugar Ginger Bread
Take two pounds of the nicest brown sugar, dry and pound it, put it into three quarts of flour, add a large cup full of...
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Sugar Vinegar
To one measure of sugar, put seven measures of water moderately warm; dissolve it completely--put it into a cask, stir i...
American Southern medium -
Sweet Potato
Take those that are nearly of the same size, that they may be done equally--wash them clean, but do not peel them--boil...
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Sweet Potato Buns
Boil and mash a potato, rub into it as much flour as will make it like bread--add spice and sugar to your taste, with a...
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Sweet Potato Pudding
Boil one pound of sweet potatos very tender, rub them while hot through a colander; add six eggs well beaten, three quar...
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Sweet Potatos Broiled
Cut them across without peeling, in slices half an inch thick, broil them on a griddle, and serve them with butter in a...
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Sweet Potatos Stewed
Wash and wipe them, and if they be large, cut them in two lengths; put them at the bottom of a stew pan, lay over some s...
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Syllabub
Season the milk with sugar and white wine, but not enough to curdle it; fill the glasses nearly full, and crown them wit...
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Syrup of Vinegar
Boil two pounds of sugar with four quarts of vinegar, down to a syrup, and bottle it.
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Tansey Pudding
Beat seven eggs very light, mix with them a pint of cream, and nearly as much spinach juice, with a little juice of tans...
American Southern medium -
Tarragon or Astragon Vinegar
Pick the tarragon nicely from the stem, let it lie in a dry place forty-eight hours; put it in a pitcher, and to one qua...
American Southern medium -
Tea Cream
Put one ounce of the best tea in a pitcher, pour on it a table spoonful of water, and let it stand an hour to soften the...
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Tavern Biscuit
To one pound of flour, add half a pound of sugar, half a pound of butter, some mace and nutmeg powdered, and a glass of...
American Southern medium -
The Henrietta Pudding
Beat six eggs very light, sift into them a pound of loaf sugar powdered, and a light pound of flour, with half a grated...
American Southern medium -
To Bake a Calf'S Head
Divide the calf's head, wash it clean, and having the yelks of two eggs well beaten, wash the outside of the head all ov...
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To Bake a Shad
The shad is a very indifferent fish unless it be large and fat; when you get a good one, prepare it nicely, put some for...
American Southern medium -
To Bake Sturgeon
Get a piece of sturgeon with the skin on, the piece next to the tail, scrape it well, cut out the gristle, and boil it a...
American Southern medium -
To Boil a Shad
Get a nice fat shad, fresh from the water, that the skin may not crack in boiling, put it in cold water on a slice, in a...
American Southern medium -
To Boil a Turkey with Oyster Sauce
Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg, pepper and salt to your taste, mix it up into a...
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To Boil Ducks with Onion Sauce
Scald and draw your ducks, put them in warm water for a few minutes, then take them out and put them in an earthen pot;...
American Southern medium -
To Boil Eels
Clean the eels, and cut off their heads, dry them, and turn them round on your fish plate, boil them in salt and water,...
American Southern medium -
To Boil Fowls
Dust the fowls well with flour, put them in a kettle of cold water, cover it close, set it on the fire; when the scum be...
American Southern medium -
To Boil Pigeons
Scald the pigeons, draw them, take the craw out, wash them in several waters, cut off the pinions, turn the legs under t...
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To Boil Potatos
Wash them, but do not pare or cut them, unless they are very large; fill a sauce-pan half full of potatos of equal size,...
American Southern medium -
To Boil Rice
Put two cups full of rice in a bowl of water, rub it well with the hand, and pour off the water; do this until the water...
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To Boil Sturgeon
Leave the skin on, which must be nicely scraped, take out the gristle, rub it with salt, and let it lie an hour, then pu...
American Southern medium -
To Boil Rock Fish
The best part of the rock is the head and shoulders--clean it nicely, put it into the fish kettle with cold water and sa...
American Southern medium -
To Boil Young Chickens
Put the chickens in scalding water; as soon as the feathers will slip off, take them out, or it will make the skin hard...
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To Broil a Shad
Separate one side from the back-bone, so that it will lie open without being split in two; wash it clean, dry it with a...
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To Broil Calf'S Liver
Cut it in slices, put over it salt and pepper; broil it nicely, and pour on some melted butter with chopped parsley afte...
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To Broil Rabbits
When you have cased the rabbits, skewer them with their heads straight up, the fore-legs brought down, and the hind-legs...
American Southern medium -
To Broil Eels
When you have skinned and cleansed your eels as before, rub them with the yelk of an egg, strew over them bread crumbs,...
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To Caveach Fish
Cut the fish in pieces the thickness of your hand, wash it and dry it in a cloth, sprinkle on some pepper and salt, dred...
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To Clean Knives and Forks
Wash them in warm water, and wipe them till quite dry; then touch them lightly over, without smearing the handles, with...
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To Clean Silver Utensils
Dissolve two tea-spoonsful of alum in a quart of moderately strong lye--stir in a gill of soft soap, and skim off the dr...
American Southern medium -
To Collar a Flank of Beef
Get a nice flank of beef, rub it well with a large portion of saltpetre and common salt, let it remain ten days, then wa...
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To Collar a Calf'S Head
After cleaning it nicely, saw the bone down the middle of the skull, but do not separate the head, take out the brains a...
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To Corn Beef in Hot Weather
Take a piece of thin brisket or plate, cut out the ribs nicely, rub it on both sides well with two large spoonsful of po...
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To Corn Shote
Rub a hind-quarter with saltpetre and common salt, let it lie ten days, then boil it, and put either carrots or parsnips...
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To Cure Bacon
Hogs are in the highest perfection, from two and a half to four years old, and make the best bacon, when they do not wei...
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To Cure Herrings
The best method for preserving herrings, and which may be followed with ease, for a small family, is to take the brine l...
American Southern medium -
To Dress a Cod'S Head and Shoulders
Take out the gills and the blood from the bone, wash the head very clean, rub over it a little salt, then lay it on your...
American Southern medium -
To Dress a Salt Cod
Steep your salt fish in water all night, with a glass of vinegar; it will take out the salt, and make it taste like fres...
American Southern medium -
To Dress Any Kind of Salted Fish
Take the quantity necessary for the dish, wash them, and lay them in fresh water for a night; then put them on the tin p...
American Southern medium -
To Dress Cod Sounds
Steep your sounds as you do the salt cod, and boil them in a large quantity of milk and water; when they are very tender...
American Southern medium -
To Dress Cod Fish
Boil the fish tender, pick it from the bones, take an equal quantity of Irish potatos, or parsnips boiled and chopped, a...
American Southern medium -
To Dress Ducks with Juice of Oranges
The ducks being singed, picked, and drawn, mince the livers with a little scraped bacon, some butter, green onions, swee...
American Southern medium -
To Dress Ducks with Onions
Stuff the ducks as before, cut the roots off small onions, blanch them in scalding water, then pick and put them into a...
American Southern medium -
To Dress Lamb'S Head and Feet
Clean them very nicely, and boil them till tender, take off the flesh from the head with the eyes, also mince the tongue...
American Southern medium -
To Dress Salad
To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, &c. should be gathered early in the...
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To Dress Turtle
Kill it at night in winter, and in the morning in summer.
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To Dry Beef for Summer Use
The best pieces for this purpose are the thin briskets, or that part of the plate which is farthest from the shoulder of...
American Southern medium -
To Dry Cherries
Stone them, and save the juice: weigh the cherries, and allow one pound of good brown sugar to three of the fruit; boil...
American Southern medium -
To Dry Herbs
Gather them on a dry day, just before they begin to blossom; brush off the dust, cut them in small branches, and dry the...
American Southern medium -
To Fricassee Cod Sounds and Tongues
Soak them all night in fresh water, take off the skins, cut them in two pieces, and boil them in milk and water till qui...
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To Fricassee Eggs
Boil six eggs for five minutes, lay them in cold water, peel them carefully, dredge them lightly with flour, beat one eg...
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To Fry Calf'S Feet
Prepare them as for the fricassee, dredge them well with flour and fry them a light brown, pour parsley and butter over,...
American Southern medium -
To Fry Oysters
Take a quarter of a hundred of large oysters, wash them and roll them in grated bread, with pepper and salt, and fry the...
American Southern medium -
To Fry Perch
Clean the fish nicely, but do not take out the roes, dry them on a cloth, sprinkle some salt, and dredge them with flour...
American Southern medium -
To Grill a Breast of Mutton
Prepare it as before, score the top, wash it over with the yelk of an egg, sprinkle some salt, and cover it with bread c...
American Southern medium -
To Fry Sliced Potatos
Peel large potatos, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would p...
American Southern medium -
To Grill a Calf'S Head
Clean and divide it as for the turtle, take out the brains and tongue, boil it tender, take the eyes out whole, and cut...
American Southern medium -
To Harrico Mutton
Take the nicest part of the rack, divide it into chops, with one bone in each, beat them flat, sprinkle salt and pepper...
American Southern medium -
To Hash a Calf'S Head
Boil the head till the meat is almost enough for eating; then cut it in thin slices, take three quarters of a pint of go...
American Southern medium -
To Hash Beef
Cut slices of raw beef, put them in a stew pan with a little water, some catsup, a clove of garlic, pepper and salt, ste...
American Southern medium -
To Keep Lemon-Juice
Get lemons quite free from blemish, squeeze them, and strain the juice; to each pint of it, put a pound of good loaf sug...
American Southern medium -
To Make a Dish of Curry After the East Indian Manner
Cut two chickens as for fricassee, wash them clean, and put them in a stew pan with as much water as will cover them; sp...
American Southern medium -
To Make a Hen'S Nest
Get five small eggs, make a hole at one end, and empty the shells--fill them with blanc mange: when stiff and cold, take...
American Southern medium -
To Make a Curry of Catfish
Take the white channel catfish, cut off their heads, skin and clean them, cut them in pieces four inches long, put as ma...
American Southern medium -
To Make a Pie of Sweetbreads and Oysters
Boil the sweetbreads tender, stew the oysters, season them with pepper and salt, and thicken with cream, butter, the yel...
American Southern medium -
To Make a Substitute for Arrack
Dissolve two scruples flowers of Benzoin, in one quart of good rum.
American Southern medium -
To Make a Trifle
Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish; wet it with white wine, and fill the dish nearl...
American Southern medium -
To Make an Ollo--a Spanish Dish
Take two pounds beef, one pound mutton, a chicken, or half a pullet, and a small piece of pork; put them into a pot with...
American Southern medium -
To Make an Omelette
Break six or eight eggs in a dish, beat them a little, add parsley and chives chopped small, with pepper and salt; mix a...
American Southern medium -
To Make an Orange Pudding
Put two oranges and two lemons, into five quarts of water--boil them till the rinds are quite tender; take them out, and...
American Southern medium -
To Make Black Puddings
Catch the blood as it runs from the hog, stir it continually till cold to prevent its coagulating; when cold thicken it...
American Southern medium -
To Make Blacking
A quarter of a pound of ivory black, two ounces of sugar candy, a quarter of an ounce of gum tragacanth; pound them all...
American Southern medium -
To Make Bread
When you find the barrel of flour a good one, empty it into a chest or box, made for the purpose, with a lid that will s...
American Southern medium -
To Make Croquets
Take cold fowl or fresh meat of any kind, with slices of ham, fat and lean--chop them together very fine, add half as mu...
American Southern medium -
To Make Cherry Brandy
Get equal quantities of morello and common black cherries; fill your cask, and pour on (to a ten gallon cask) one gallon...
American Southern medium -
To Make Drop Biscuit
Beat eight eggs very light, add to them twelve ounces of flour, and one pound of sugar; when perfectly light, drop them...
American Southern medium -
To Make Egg Sauce
Boil four eggs for ten minutes, chop half the whites, put them with the yelks, and chop them both together, but not very...
American Southern medium -
To Make Egg Sauce for a Salt Cod
Boil four eggs hard, first half chop the white, then put in the yelks, and chop them both together, but not very small;...
American Southern medium -
To Make Custard
Make a quart of milk quite hot, that it may not whey when baked; let it stand to get cold, and then mix six eggs with it...
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To Make Green Pickles
Put the articles you intend to pickle, in a pot--and cover them with boiling salt and water: put a thick cloth on the to...
American Southern medium -
To Make Hunters' Beef
Select a fine fat round weighing about twenty-five pounds, take three ounces saltpetre, one ounce of cloves, half an oun...
American Southern medium -
To Make Jelly From Feet
Boil four calfs' feet, that have been nicely cleaned, and the hoofs taken off; when the feet are boiled to pieces, strai...
American Southern medium -
To Make Mincemeat for Pies
Boil either calves or hogs' feet till perfectly tender, rub them through a colander; when cold, pass them through again,...
American Southern medium -
To Make Mush
Put a lump of butter the size of an egg into a quart of water, make it sufficiently thick with corn meal and a little sa...
American Southern medium -
To Make Nice Biscuit
Rub a large spoonful of butter into a quart of risen dough, knead it well, and make it into biscuit, either thick or thi...
American Southern medium -
To Make Onion Sauce
Boil eight or ten large onions, change the water two or three times while they are boiling; when enough, chop them on a...
American Southern medium -
To Make Oyster Loaves
Take little round loaves, cut off the tops, scrape out all the crumbs, then put the oysters into a stew pan with the cru...
American Southern medium -
To Make Paste for the Pie
Pour half a pound of butter or dripping, boiling hot, into a quart of flour, add as much water as will make it a paste,...
American Southern medium -
To Make Polenta
Put a large spoonful of butter in a quart of water, wet your corn meal with cold water in a bowl, add some salt, and mak...
American Southern medium -
To Make Puff Paste
Sift a quart of flour, leave out a little for rolling the paste, make up the remainder with cold water into a stiff past...
American Southern medium -
To Make Sauce for a Goose
Pare, core and slice some apples; put them in a sauce pan, with as much water as will keep them from burning, set them o...
American Southern medium -
To Make Sauce for a Turkey
As you open the oysters, put a pint into a bowl, wash them out of their own liquor, and put them in another bowl; when t...
American Southern medium -
To Make Sauce for a Turkey
Cut the crumb of a loaf of bread in thin slices, and put it in cold water with a few pepper corns, a little salt and oni...
American Southern medium -
To Make Sauce for the Cod'S Head
Take a lobster, if it be alive, stick a skewer in the rent of the tail, (to keep the water out,) throw a handful of salt...
American Southern medium -
To Make Sausages
Take the tender pieces of fresh pork, chop them exceedingly fine--chop some of the leaf fat, and put them together in th...
American Southern medium -
To Make Savoury Jelly
Put eight or ten pounds of coarse lean beef, or the same quantity of the inferior parts of the fore quarter of veal, int...
American Southern medium -
To Make Shote Cutlets
Take the skin from the hind-quarter, and cut it in pieces, prepare them in the way directed for veal cutlets, make a lit...
American Southern medium -
To Make Slip
Make a quart of rich milk moderately warm: then stir into it one large spoonful of the preparation of rennet, (see recei...
American Southern medium -
To Make Soap
Put on the fire any quantity of lye you choose that is strong enough to bear an egg--to each gallon, add three quarters...
American Southern medium -
To Make Souse
Let all the pieces you intend to souse, remain covered with cold water twelve hours; then wash them out, wipe off the bl...
American Southern medium -
To Make Starch
Wash a peck of good wheat, and pick it very clean; put it in a tub, and cover it with water; it must be kept in the sun,...
American Southern medium -
To Make Sturgeon Cutlets
The tail piece is the best; skin it and cut off the gristle, cut it into slices about half an inch thick, sprinkle over...
American Southern medium -
To Make the Stuffing for Forty Melons
Wash a pound of white race ginger very clean; pour boiling water on it, and let it stand twenty-four hours; slice it thi...
American Southern medium -
To Make Vermecelli
Beat two or three fresh eggs quite light, make them into a stiff paste with flour, knead it well, and roll it out very t...
American Southern medium -
To Make White Sauce for Fowls
Take a scrag of veal, the necks of fowls, or any bits of mutton or veal you have; put them in a sauce pan with a blade o...
American Southern medium -
To Make Yellow Pickle
Put all the articles intended for the yellow pickle in a pot, and pour on them boiling salt and water--let them stand fo...
American Southern medium -
To Make Walnut Catsup
Gather the walnuts as for pickling, and keep them in salt and water the same time; then pound them in a marble mortar--t...
American Southern medium -
To Mash Turnips
When they are boiled quite tender, squeeze them as dry as possible--put them into a sauce pan, mash them with a wooden s...
American Southern medium -
To Pickle Cucumbers
Gather them full grown, but quite young--take off the green rind, and slice them tolerably thick; put a layer in a deep...
American Southern medium -
To Melt Butter
Nothing is more simple than this process, and nothing so generally done badly.
American Southern medium -
To Pickle Asparagus
Pour boiling salt and water on, and cover them close--next day, take them out, dry them, and after standing in vinegar,...
American Southern medium -
To Pickle English Walnuts
The walnuts should be gathered when the nut is so young that you can run a pin into it easily; pour boiling salt and wat...
American Southern medium -
To Pickle Green Nectarines or Apricots
Gather them while the shell is soft--green them with salt and water as before directed; when a good green, soak them in...
American Southern medium -
To Pickle Nastertiums
Gather the berries when full grown but young, put them in a pot, pour boiling salt and water on, and let them stand thre...
American Southern medium -
To Pickle Onions
Get white onions that are not too large, cut the stem close to the root with a sharp knife, put them in a pot, pour on b...
American Southern medium -
To Pickle Oysters
Select the largest oysters, drain off their liquor, and wash them in clean water; pick out the pieces of shells that may...
American Southern medium -
To Pickle Peppers
Gather the large bell pepper when quite young, leave the seeds in and the stem on, cut a slit in one side between the la...
American Southern medium -
To Pickle Radish Pods
Cut them in nice bunches as soon as they are fully formed; they must be young and tender--pour boiling salt and water on...
American Southern medium -
To Pickle Sturgeon
The best sturgeons are the small ones, about four feet long without the head, and the best part is the one near the tail...
American Southern medium -
To Pitchcock Eels
Skin and wash your eels, then dry them with a cloth, sprinkle them with pepper, salt, and a little dried sage, turn them...
American Southern medium -
To Prepare Cosmetic Soap for Washing the Hands
Take a pound of castile, or any other nice old soap; scrape it in small pieces, and put it on the fire with a little wat...
American Southern medium -
To Prepare Rennet
Take the stomach from the calf as soon as it is killed--do not wash it, but hang it in a dry cool place for four or five...
American Southern medium -
To Prepare the Cakes
Take one or more cakes, according to the flour you are to make; pour on a little warm water; when it is dissolved, stir...
American Southern medium -
To Prepare Vinegar for Green or Yellow Pickle
One pound of ginger sliced and dried, one of horse-radish scraped and dried, one of mustard seed washed and dried, one o...
American Southern medium -
To Preserve Cling-Stone Peaches
Get the finest yellow cling-stones, pare them, and lay them in a bowl; have their weight of sugar pounded, and sprinkle...
American Southern medium -
To Preserve Strawberries
Get the largest strawberries before they are too ripe; have the best loaf sugar, one pound to each of strawberries--stew...
American Southern medium -
To Roast a Calf'S Head
Wash and pick the head very nicely; having taken out the brains and tongue, prepare a good quantity of forced meat, with...
American Southern medium -
To Roast a Fore-Quarter of Shote
Joint it for the convenience of carving, roast it before a brisk fire; when done, take the skin off, dredge and froth it...
American Southern medium -
To Roast a Goose
Chop a few sage leaves and two onions very fine, mix them with a good lump of butter, a tea-spoonful of pepper, and two...
American Southern medium -
To Roast a Pig
The pig must be very fat, nicely cleaned, and not too large to lie in the dish; chop the liver fine and mix it with crum...
American Southern medium -
To Roast a Shad
Fill the cavity with good forcemeat, sew it up, and tie it on a board of proper size, cover it with bread crumbs, with s...
American Southern medium -
To Roast a Turkey
Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of a pound of beef suet shred fine, a little sausa...
American Southern medium -
To Roast Ducks
When you have drawn the ducks, shred one onion and a few sage leaves, put them into the ducks with pepper and salt, spit...
American Southern medium -
To Roast Large Fowls
Take the fowls when they are ready dressed, put them down to a good fire, dredge and baste them well with lard; they wil...
American Southern medium -
To Roast Partridges or Any Small Birds
Lard them with slips of bacon, put them on a skewer, tie it to the spit at both ends, dredge and baste them, let them ro...
American Southern medium -
To Roast Pigeons
When you have dressed your pigeons as before, roll a good lump of butter in chopped parsley, with pepper and salt, put i...
American Southern medium -
To Roast Potatos
Wash and dry your potatos, (all of a size,) and put them in a tin Dutch oven, or cheese toaster; take care not to put th...
American Southern medium -
To Roast Potatos Under Meat
Half boil large potatos, drain the water from them, and put them into an earthen dish or small tin pan, under meat that...
American Southern medium -
To Roast Rabbits
When you have cased the rabbits, skewer their heads with their mouths upon their backs, stick their fore-legs into their...
American Southern medium -
To Roast the Fore-Quarter, &C
The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vine...
American Southern medium -
To Roast Wild Ducks or Teal
When the ducks are ready dressed, put in them a small onion, pepper, salt, and a spoonful of red wine; if the fire be go...
American Southern medium -
To Roast Woodcocks or Snipes
Pluck, but do not draw them, put them on a small spit, dredge and baste them well with lard, toast a few slices of bread...
American Southern medium -
To Roast Young Chickens
When you kill young chickens, pluck them very carefully, truss and put them down to a good fire, dredge and baste them w...
American Southern medium -
To Scollop Oysters
When the oysters are opened, put them in a bowl, and wash them out of their own liquor; put some in the scollop shells,...
American Southern medium -
To Scollop Tomatos
Peel off the skin from large, full, ripe tomatos--put a layer in the bottom of a deep dish, cover it well with bread gra...
American Southern medium -
To Stew a Rump of Beef
Take out as much of the bone as can be done with a saw, that it may lie flat on the dish, stuff it with forcemeat made a...
American Southern medium -
To Stew Carp
Gut and scale your fish, wash and dry them well with a clean cloth, dredge them with flour, fry them in lard until they...
American Southern medium -
To Stew Perch
Lay the perch in a deep pan with the heads on; sprinkle salt, pepper, and a little chopped onion over each layer; when t...
American Southern medium -
To Stew Tomatos
Take off the skin, and put them in a pan with salt, pepper, and a large piece of butter--stew them till sufficiently dry...
American Southern medium -
To Stew Wild Ducks
Having prepared the fowls, rub the insides with salt, pepper, and a little powdered cloves; put a shallot or two with a...
American Southern medium -
To Stuff a Ham
Take a well smoked ham, wash it very clean, make incisions all over the top two inches deep, stuff them quite full with...
American Southern medium -
To Stuff and Roast a Calf'S Liver
Take a fresh calf's liver, and having made a hole in it with a large knife run in lengthways, but not quite through, hav...
American Southern medium -
To Toast a Ham
Boil it well, take off the skin, and cover the top thickly with bread crumbs, put it in an oven to brown, and serve it u...
American Southern medium -
Tomato Catsup
Gather a peck of tomatos, pick out the stems, and wash them; put them on the fire without water, sprinkle on a few spoon...
American Southern medium -
Tomato Marmalade
Gather full grown tomatos while quite green; take out the stems, and stew them till soft; rub them through a sieve, put...
American Southern medium -
Tomato Soy
Take a bushel of full ripe tomatos, cut them in slices without skinning--sprinkle the bottom of a large tub with salt, s...
American Southern medium -
Tomato Sweet Marmalade
Prepare it in the same manner, mix some loaf sugar with the pulp, and stew until it is a stiff jelly.
American Southern medium -
Transparent Pudding
Beat eight eggs very light, add half a pound of pounded sugar, the same of fresh butter melted, and half a nutmeg grated...
American Southern medium -
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 w...
American Southern medium -
Turnip Rooted Cabbage
The cabbage growing at the top is not good; cut the root in slices an inch thick, peel off the rind, and boil the slices...
American Southern medium -
Turnip Tops
Are the shoots which grow out, (in the spring.) from the old turnip roots.
American Southern medium -
Turnips
Peel off half an inch of the stringy outside--full grown turnips will take about an hour and a half gentle boiling; try...
American Southern medium -
Vanilla Cream
Boil a Vanilla bean in a quart of rich milk, until it has imparted the flavour sufficiently--then take it out, and mix w...
American Southern medium -
Veal Chops
Take the best end of a rack of veal, cut it in chops, with one bone in each, leave the small end of the bone bare two in...
American Southern medium -
Veal Cutlets
Cut them from the fillet, put them in a stew pan with a piece of nice pork, a clove of garlic, a bundle of thyme and par...
American Southern medium -
Veal Cutlets From the Fillet or Leg
Cut off the flank and take the bone out, then take slices the size of the fillet and half an inch thick, beat two yelks...
American Southern medium -
Veal Olives
Take the bone out of the fillet and cut thin slices the size of the leg, beat them flat, rub them with the yelk of an eg...
American Southern medium -
Veal Soup
Put into a pot three quarts of water, three onions cut small, one spoonful of black pepper pounded, and two of salt, wit...
American Southern medium -
Velvet Cakes
Make a batter of one quart of flour, three eggs, a quart of milk, and a gill of yeast; when well risen, stir in a large...
American Southern medium -
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...
American Southern medium -
Wafers
Beat six eggs, add a pint of flour, two ounces of melted butter, with as much milk as will make a thin batter--put in po...
American Southern medium -
Winter Squash
The crooked neck of this squash is the best part.
American Southern medium