Family Recipes From Rosedown and Catalpa Plantations

Overview

Dixie biscuits, divinity candy, pond lily salad, lightning cake, and foolish pie are just a few of the names of delightful dishes included in this collection from two legendary plantations in West Feliciana Parish, Louisiana. Nearly three hundred recipes, originating from English and Scottish relatives, slave cooks, and neighbors are included here, preceded by a brief history of plantation life and plantation cooking in the antebellum South, as well as firsthand memories of ...
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Overview

Dixie biscuits, divinity candy, pond lily salad, lightning cake, and foolish pie are just a few of the names of delightful dishes included in this collection from two legendary plantations in West Feliciana Parish, Louisiana. Nearly three hundred recipes, originating from English and Scottish relatives, slave cooks, and neighbors are included here, preceded by a brief history of plantation life and plantation cooking in the antebellum South, as well as firsthand memories of Rosedown.
Found by researchers exploring the Catalpa Plantation attic, many of these original family "receipts" are used in the present-day Rosedown Plantation kitchen demonstrations. Recipes for familiar comfort foods such as corn fritters, green pepper pickles, stuffed eggs, turkey gumbo, lobster croquettes, Thanksgiving relish, bread pudding, and many more are included, offering an abundant selection of nineteenth- and early-twentieth-century culinary favorites.
Rosedown and Catalpa are both connected to two of the most prominent early plantation families in the region--the Barrows and the Forts. Martha Turnbull was the granddaughter of Olivia Ruffin Barrow, who originally brought the Barrow family to Louisiana. Two of Martha's grandchildren later married into the Fort family of Catalpa Plantation, joining these distinguished families together.
The book is compiled, researched, and written by former Rosedown employee Richard Scott, Rosedown Plantation volunteer Stella M. Pitts, and Mary Thompson, great-niece of the three legendary Bowman daughters who devoted their lives to the preservation of 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.
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Product Details

  • ISBN-13: 9781589802117
  • Publisher: Pelican Publishing Company, Incorporated
  • Publication date: 1/15/2005
  • Pages: 216
  • Sales rank: 1,464,544
  • Product dimensions: 6.36 (w) x 8.26 (h) x 0.85 (d)

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