Family Recipes From Rosedown and Catalpa Plantations

Overview

Authentic household recipes from the late nineteenth and early twentieth centuries. When Daniel and Martha Turnbull began in 1820 to build an estate that would eventually encompass seven plantations, they could not have known that for more than 120 years their family would continue to live, thrive, and enjoy good food at Rosedown. Recently, researchers exploring the attic at Catalpa plantation discovered the family �receipt� book, with recipes dating back to 1870. This published version of this heirloom ...

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Overview

Authentic household recipes from the late nineteenth and early twentieth centuries. When Daniel and Martha Turnbull began in 1820 to build an estate that would eventually encompass seven plantations, they could not have known that for more than 120 years their family would continue to live, thrive, and enjoy good food at Rosedown. Recently, researchers exploring the attic at Catalpa plantation discovered the family �receipt� book, with recipes dating back to 1870. This published version of this heirloom contains a wealth of primary material, including early family recipes and photographs. Added to this material are an explanation of the influences on plantation cooking, a brief history of the plantations, and photos of vintage cooking utensils. These recipes are demonstrated today in historical cooking classes in Rosedown�s open-hearth kitchen.

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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: 1,515,712
  • Product dimensions: 6.36 (w) x 8.26 (h) x 0.85 (d)

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