A Colonial Plantation Cookbook: The Receipt Book of Harriott Pinckney Horry, 1770Richard J. Hooker Univ of South Carolina Press, 17. feb. 2020 - 168 sider “A charming compilation of eighteenth-century recipes . . . a well-researched account of Mrs. Horry’s fascinating life-style.” —The North Carolina Historical Review Harriott Pinckney Horry began her receipt book more than two hundred years ago. It is being published now for the first time. You will get a lively sense of what colonial plantation life was like from reading Harriott’s receipt book. She began it in 1770, shortly after she was married, writing recipes and household information in a notebook. Her recipes reflect both English and French culinary traditions. You will recognize in the recipes the origins of some of your contemporary favorites. Harriott writes also about keeping the dairy and smokehouse, how to dye clothes, what to do about insects, how to care for trees and crops, and how to make soap, all skills she learned in the course of managing the plantation after her husband’s early death. From Harriott’s writing and Hooker’s knowledgeable introduction and editorial notes, you will learn what it was like to be well-to-do and a member of Southern aristocracy, living in a world of rice and indigo planters, merchants, lawyers, and politicians—the colonial elite. Because knowing about food preferences and eating habits of any people expands our understanding of their nature and times, the receipt book of Harriott Pinckney Horry opens another window on the history of colonial plantations. “Gives us a very good idea of the household’s prize dishes.” —The Washington Post “Cookbook collectors will love it and even readers who don’t enter the kitchen will find it entertaining.” —The Charleston Evening Post |
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allspice Almonds American Anchovies apples Art of Cookery Bacon bake beat Beef boil'd Brandy bread brine Butter cakes Catchup Caveach Charles Town Charleston China root Cloves cold water cookbook cooks cream dish Eggs eighteenth century Eliza Lucas Pinckney Eliza Pinckney England English fire flour Food and Drunk Gallon Ginger half a pint half a pound Hampton Hannah Glasse Harriott Horry Hooker hour Indian Pickle ingredients juice Lemon Peel let it boil let it stand loaf sugar Mace Marmalade Martha Washington's meat Milk Mushrooms Nutmeg Orange flower Oven peaches peice Pepper Pickle plantation preserve Pudding Puding quantity quart Quinces Raspberry Ratifia recipes Rennet rice Rice Milk rose water salt Peter Sauce sliced Soap South Carolina spice spoon spoonfulls Spruce Beer stew pan strain sweet herbs syrup Take 1 lb tast thick thin Veal Vinegar wash wine Yeast Yolks