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

Overview

Charming guide, published in 1824, offers directions for making rabbit soup, beef steak pie, fried calf's feet, shoulder of mutton with celery sauce, leg of pork with pease pudding, pickled oysters, tansey pudding, plum cakes and other culinary treats. Also, household hints for cleaning silver, drying herbs, more.

Read More Show Less
... See more details below
Other sellers (Paperback)
  • All (10) from $1.99   
  • New (5) from $4.30   
  • Used (5) from $1.99   
The Virginia Housewife: Or Methodical Cook: A Facsimile of an Authentic Early American Cookbook

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$7.99
BN.com price
(Save 10%)$8.95 List Price

Overview

Charming guide, published in 1824, offers directions for making rabbit soup, beef steak pie, fried calf's feet, shoulder of mutton with celery sauce, leg of pork with pease pudding, pickled oysters, tansey pudding, plum cakes and other culinary treats. Also, household hints for cleaning silver, drying herbs, more.

Read More Show Less

Product Details

  • ISBN-13: 9780486277721
  • Publisher: Dover Publications
  • Publication date: 12/22/1993
  • Pages: 208
  • Sales rank: 749,346
  • Product dimensions: 5.39 (w) x 8.46 (h) x 0.45 (d)

Table of Contents

SOUPS.
  Asparagus soup
  Beef soup
  Gravy soup
  Soup with Bouilli
  Veal soup
  Oyster soup
  Barley soup
  Dried pea soup
  Green pea soup
  Ochra soup
  Hare or Rabbit soup
  Soup of any kind of old fowl
  Catfish soup
  Onion soup
  To dress turtle
  Mock turtle soup of calf's head
BEEF.
  Directions for curing beef
  To dry beef for summer use
  To corn beef in hot weather
  "Important observations on roasting, boiling, frying, &c."
  Beef a-la-mode
  Brisket of beef baked
  Beef olives
  To stew a rump of beef
  A fricando of beef
  An excellent method of dressing beef
  To collar a flank of beef
  To make a hunter's beef
  A nice little dish of beef
  Beef steaks
  To hash beef
  Beef steak pie
  Beef a-la-daube
VEAL.
  Directions for the pieces in the different quarters of veal
  Veal cutlets from the fillet or leg
  Veal chops
  Veal cutlets
  Knuckle of veal
  Baked fillet of veal
  Scotch collops of veal
  Veal olives
  Ragout of a breast of veal
  Fricando of veal
  To make a pie of sweetbreads and oysters
  Mock turtle of calf's head
  To grill a calf's head
  To collar a calf's head
  "Calf's heart, a nice dish"
  Calf's feet fricassee
  To fry calf's feet
  To prepare rennet
  To hash a calf's head
  To bake a calf's head
  To stuff and roast calf's liver
  To broil calf's liver
  Directions for cleaning calf's head and feet
LAMB.
  "To roast the fore-quarter, &c."
  Baked lamb
  Fried lamb
  To dress lamb's head and feet
MUTTON.
  Boiled leg of mutton
  Roasted leg of mutton
  Steaks of a leg of mutton
  To harrico mutton
  Mutton chops
  Boiled breast of mutton
  Breast of mutton in ragout
  To grill a breast of mutton
  Boiled shoulder of mutton
  Shoulder of mutton with celery sauce
  Roasted loin of mutton
PORK.
  To cure bacon
  To make souse
  To roast a pig
  To barbecue shote
  To roast a fore-quarter of shote
  To make shote cutlets
  To corn shote
  Shote's head
  Leg of pork with pease pudding
  Stewed chine
  To toast a ham
  To stuff a ham
  Soused feet in ragout
  To make sausages
  To make black puddings
  A sea pie
  To make paste for the pie
  Bologna sausages
FISH.
  To cure herrings
  To bake sturgeon
  To make sturgeon cutlets
  Sturgeon steaks
  To boil sturgeon
  To bake a shad
  To boil a shad
  To roast a shad
  To broil a shad
  To boil rock fish
  To fry perch
  To pickle oysters
  To make a curry of catfish
  To dress a cod's head and shoulders
  To make sauce for the cod's head
To dress a salt cod
  Matelote of any kind of firm fish
  "Chowder, a sea dish"
  To pickle sturgeon
  To caveach fish
  To dress cod fish
  Cod fish pie
  To dress any kind of salted fish
  To fricassee cod sounds and tongues
  An excellent way to dress fish
  Fish a-la-daub
  Fish in jelly
  To make egg sauce for a salt cod
  To dress cod sounds
  To stew carp
  To boil eels
  To pitchcock eels
  To broil eels
  To scollop oysters
  To fry oysters
  To make oyster loaves
"POULTRY, &c."
  To roast a goose
  To make sauce for a goose
  To boil ducks with onion sauce
  To make onion sauce
  To roast ducks
  To boil a turkey with oyster sauce
  To make sauce for a turkey
  To boil fowls
  To make white sauce for fowls
  Fricassee of small chickens
  To roast large fowls
  To make egg sauce
  To boil young chickens
  To roast young chickens
  Fried chickens
  To roast woodcocks or snipes
  To roast wild ducks or teal
  To boil pigeons
  To roast pigeons
  To roast partridges or any small bird
  To boil rabbits
  To roast rabbits
  To stew wild ducks
  To dress ducks with juice of oranges
  To dress ducks with onions
  To roast a calf's head
  To make a dish of curry after the East Indian manner
  "Dish of rice to be served up with the curry, in a dish by itself"
  Ochra and tomatos
  Gumbo?a West India dish
  Pepperpot
  Spanish method of dressing giblets
  Paste for meat dumplins
  To make an ollo?a Spanish dish
  Ropa veija?Spanish
  "Chicken pudding, a favourite Virginia dish"
  To make polenta
  Macaroni
  Mock macaroni
  To make croquets
  To make vermicelli
  Common patties
  Eggs in croquets
  Omelette souffle
  Fondus
  A nice twelve o'clock luncheon
  Eggs a-la-creme
  Sauce a-la-creme for the eggs
  Cabbage a-la-creme
  To make an omelette
  Omelette?another way
  Gaspacho?Spanish
  Eggs and tomatos
  Eggs and tomatos
  To fricassee eggs
SAUCES.
  Fish sauce to keep a year
  Sauce for wild fowl
  Sauce for boiled rabbits
  Gravy
  Forcemeat balls
  Sauce for boiled ducks or rabbits
  Lobster sauce
  Shrimp sauce
  Oyster sauce for fish
  Celery sauce
  Mushroom sauce
  Common sauce
  To melt butter
  Caper sauce
  Oyster catsup
  Celery vinegar
VEGETABLES.
  To dress salad
  To boil potatos
  To fry sliced potatos
  Potatos mashed
  Potatos mashed with onions
  To roast potatos
  To roast potatos under meat
  Potato balls
  Jerusalem artichokes
  Cabbage
  Savoys
  Sprouts and young greens
  Asparagus
  Sea-kale
  To scollop tomatos
  To stew tomatos
  Cauliflower
  Red beet roots
  Parsnips
  Carrots
  Turnips
  To mash turnips
  Turnip tops
  French beans
  Artichokes
  Brocoli
  Peas
  Puree of turnips
  Ragout of turnips
  "Ragout of French beans, snaps, string beans"
  Mazagan beans
  "Lima, or sugar beans"
  Turnip rooted cabbage
  Egg plant
  Potato pumpkin
  Sweet potato
  Sweet potatos stewed
  Sweet potatos broiled
  Spinach
  Sorrel
  Cabbage pudding
  Squash or cimlin
  Winter squash
  Field peas
  Cabbage with onions
  Salsify
  Stewed salsify
  Stewed mushrooms
  Broiled mushrooms
  To boil rice
  "Rice journey, or johnny cake"
"PUDDINGS, &c."
  Observations on puddings and cakes
  Rice milk for a dessert
  To make puff paste
  To make mince-meat for pies
  To make jelly from feet
  A sweet-meat pudding
  To make an orange pudding
  An apple custard
  Boiled loaf
  Transparent pudding
  Flummery
  Burnt custard
  An English plum pudding
  Marrow pudding
  Sippet pudding
  Sweet potato pudding
  An arrow root pudding
  Sago pudding
  Puff pudding
  Rice pudding
  Plum pudding
  Almond pudding
  Quire of paper pancakes
&n
  Sugar ginger bread
  Dough nuts?a yankee cake
  Risen cake
  Pound cake
  "Savoy, or spunge cake"
  A rich fruit cake
  Naples biscuit
  Shrewsbury cakes
  Little plum cakes
  Soda cakes
  To make bread
  To make nice biscuit
  Rice bread
  Mixed bread
  Patent yeast
  To prepare the cakes
  Another method for making yeast
  Nice buns
  Muffins
  French rolls
  Crumpets
  Apoquiniminc cakes
  Batter cakes
  Batter bread
  Cream cakes
  Soufle biscuits
  Corn meal bread
  Sweet potato buns
  Rice woffles
  Velvet cakes
  Chocolate cakes
  Wafers
  Buckwheat cakes
  Observations on ice creams
  Ice creams
  Vanilla cream
  Raspberry cream
  Strawberry cream
  Cocoa nut cream
  Chocolate cream
  Oyster cream
  Iced jelly
  Peach cream
  Coffee cream
  Quince cream
  Citron cream
  Almond cream
  Lemon cream
  Lemonade cream
  To make custard
  To make a trifle
  Rice blanc mange
  Floating island
  Syllabub
COLD CREAMS.
  Lemon cream
  Orange cream
  Raspberry cream
  Tea cream
  Sago cream
  Barley cream
  Gooseberry fool
  To make slip
  Curds and cream
  Blanc mange
  To make a hen's nest
  Pheasants a-la-daub
  Partridges a-la-daub
  Chickens a-la-daub
  To make savoury jelly
  Turkey a-la-daub
  "Salmagundi, an excellent relish after dinner"
  To stew perch
PRESERVES.
  Directions for making preserves
  To preserve cling-stone peaches
  Cling-stones sliced
  Soft peaches
  Peach marmalade
  Peach chips
  Pears
  Pear marmalade
  Quinces
  Currant jelly
  Quince jelly
  Quince marmalade
  Cherries
  Morello cherries
  To dry cherries
  Raspberry jam
  To preserve strawberries
  Strawberry jam
  Gooseberries
  Apricots in brandy
  Peaches in brandy
  Cherries in brandy
  Magnum bonum plums in brandy
PICKLING.
  Lemon pickle
  Tomato catsup
  Tomato marmalade
  Tomato sweet marmalade
  Tomato soy
  Pepper vinegar
  Mushroom catsup
  "Tarragon, or astragon vinegar"
  Curry powder
  To pickle cucumbers
  Oil mangos
  To make the stuffing for forty melons
  To make yellow pickle
  To make green pickles
  To prepare vinegar for green or yellow pickle
  To pickle onions
  To pickle nastertiums
  To pickle radish pods
  To pickle English walnuts
  To pickle peppers
  To make walnut catsup
  "To pickle green nectarines, or apricots"
  To pickle asparagus
  Observations on pickling
"CORDIALS, &c."
  Ginger wine
  Orgeat
  Cherry shrub
  Currant wine
  To make cherry brandy
  Rose brandy
  Peach cordial
  Raspberry cordial
  Raspberry vinegar
  Mint cordial
  "Hydromel, or mead"
  To make a substitute for arrack
  Lemon cordial
  Ginger beer
  Spruce beer
  Molasses beer
  To keep lemon juice
  Sugar vinegar
  Honey vinegar
  Syrup of vinegar
  Aromatic vinegar
  Vinegar of the four thieves
  Lavender water
  Hungarian water
  To prepare cosmetic soap for washing the hands
  Cologne water
  Soft pomatum
  To make soap
  To make starch
  To dry herbs
  To clean silver utensils
  To make blacking
  To clean knives and forks
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)