Family Recipes From Rosedown and Catalpa Plantations

Family Recipes From Rosedown and Catalpa Plantations

by Mary Thompson, Richard Scott, Stella Pitts
     
 

Dixie biscuits, dandy pudding, and pond lily salad are just a few of the delightful dishes in this collection containing nearly three hundred early-nineteenth-century recipes, including Southern favorites such as crackling corn bread, potato pies, and bread pudding.
Recently discovered in the attic of Catalpa Plantation, these "receipts" are currently used by…  See more details below

Overview

Dixie biscuits, dandy pudding, and pond lily salad are just a few of the delightful dishes in this collection containing nearly three hundred early-nineteenth-century recipes, including Southern favorites such as crackling corn bread, potato pies, and bread pudding.
Recently discovered in the attic of Catalpa Plantation, these "receipts" are currently used by cooks who demonstrate typical antebellum plantation cookery at Rosedown.
Following their marriage in 1828, Daniel and Martha Turnbull began developing their thirty-five-hundred-acre Rosedown estate, erecting their elegant manor house in 1834. When two of the Turnbull grandchildren married into the Fort family of Catalpa Plantation, these two distinguished families were joined. Family Recipes from Rosedown and Catalpa Plantations includes the history, traditions, and memoirs of the two Louisiana plantations, and recipes developed by English and Scottish relatives, slave cooks, and neighbors.

(continued on back flap)

Richard Scott, Stella Pitts, and Mary Thompson compiled, researched, and wrote Family Recipes from Rosedown and Catalpa Plantations. Richard Scott is a former Rosedown interpretive park ranger and resides in New Orleans. Stella M. Pitts is a Rosedown Plantation volunteer and former newspaper reporter who lives in Woodville, Mississippi. Mary Thompson of St. Francisville, Louisiana, is the great-niece of the three legendary Bowman sisters who devoted their lives to the maintenance and preservation of Rosedown, their family home.

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Editorial Reviews

Library Journal
Discovered in the attic of the Catalpa Plantation in Louisiana, the recipes in this historical cookbook are now used in demonstrations at the neighboring Rosedown Plantation, which became a historic site in 2001. The "receipts" date from 1870, but some may have come from George Washington's Mount Vernon since descendants of Martha Washington were owners of Catalpa. The introductory chapters are interspersed with photographs of an early cookbook, rooms in the plantation, and family portraits. In addition to the usual sections (e.g., soups, breads, and fish), fritters, punches, doughnuts, and candies are also here. Butter, eggs, and cream are major ingredients in many recipes; since some of them come from the early 20th century, canned vegetables and marshmallows are also listed. There are also jellies, preserves, syrups, and pickles that reflect Southern traditions. A lemon syrup (for lemonade) contains 12 pounds of sugar and 25 lemons. An inexpensive purchase for Southern libraries with historic cookbook collections.-Christine Bulson, SUNY at Oneonta Lib. Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9781589802117
Publisher:
Pelican Publishing Company, Incorporated
Publication date:
01/15/2005
Pages:
216
Product dimensions:
6.36(w) x 8.26(h) x 0.85(d)

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