Originally published in 1838 and widely regarded as the first
American Southern cookbook, The Virginia Housewife is more than
just a regional cookbook. While gathering the best of Southern
cooking, it also gives a picture of dishes that were popular around
the country at the time. Reputed to be the best cook and hostess in
Richmond, Mary Randolph's work reflects the influence of cuisines
from other cultures and preserves the multi-ethnic flavors of
American cuisine of the 1830s. Full of practical household advice
and hints that still resonate today, the recipes will be a delight
to modern cooks-especially the 22 flavors of ice cream!
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