A Colonial Plantation Cookbook PDF Download
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Author: Richard J. Hooker
Publisher: Univ of South Carolina Press
ISBN: 1643361163
Category : Cooking
Languages : en
Pages : 169
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Book Description
“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
Author: Richard J. Hooker
Publisher: Univ of South Carolina Press
ISBN: 1643361163
Category : Cooking
Languages : en
Pages : 169
Get Book
Book Description
“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
Author: Mrs. Frederick Sidney Giger
Publisher:
ISBN:
Category : Community cookbooks
Languages : en
Pages : 276
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Book Description
Author: Mrs. Frederick Sidney Giger
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 34
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Book Description
Author: Mrs. Frederick Sidney Giger
Publisher: Forgotten Books
ISBN: 9780282959241
Category : Cooking
Languages : en
Pages : 276
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Book Description
Excerpt from Colonial Receipt Book: Celebrated Old Receipts Used a Century Ago by Mrs. Goodfellow's Cooking School; Also Famous Old Creole and Moravian Receipts; Together With Some of the Best Formulas of Our Well Known Modern Chefs Since the city was a village, Philadelphia has been justly famed for her fine markets, and no lack of the best material retarded the Quaker maiden's culinary accomplishments in substantial dishes or sweets. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Elizabeth St. John Bruce
Publisher: Courier Corporation
ISBN: 048644371X
Category : Cooking
Languages : en
Pages : 98
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Book Description
Originally published: The Plymouth Antiquarian Society, 9th ed., 2004.
Author: Anonymous
Publisher: Legare Street Press
ISBN: 9781021608499
Category :
Languages : en
Pages : 0
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Book Description
This charming cookbook collects the classic recipes of Mrs. Goodfellow's Cooking School, a renowned culinary institution of the 19th century. Featuring a range of traditional dishes from the colonial era, including chowders, stews, and pies, the Colonial Receipt Book provides a fascinating glimpse into early American cuisine. With practical tips on cooking methods and ingredient selection, this book is a must-have for anyone interested in historical cookery. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Kenneth Mills
Publisher: Rowman & Littlefield Publishers
ISBN: 0742574075
Category : History
Languages : en
Pages : 492
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Book Description
Colonial Latin America: A Documentary History is a sourcebook of primary texts and images intended for students and teachers as well as for scholars and general readers. The book centers upon people-people from different parts of the world who came together to form societies by chance and by design in the years after 1492. This text is designed to encourage a detailed exploration of the cultural development of colonial Latin America through a wide variety of documents and visual materials, most of which have been translated and presented originally for this collection. Colonial Latin America: A Documentary History is a revision of SR Books' popular Colonial Spanish America. The new edition welcomes a third co-editor and, most significantly, embraces Portuguese and Brazilian materials. Other fundamental changes include new documents from Spanish South America, the addition of some key color images, plus six reference maps, and a decision to concentrate entirely upon primary sources. The book is meant to enrich, not repeat, the work of existing texts on this period, and its use of primary sources to focus upon people makes it stand out from other books that have concentrated on the political and economic aspects. The book's illustrations and documents are accompanied by introductions which provide context and invite discussion. These sources feature social changes, puzzling developments, and the experience of living in Spanish and Portuguese American colonial societies. Religion and society are the integral themes of Colonial Latin America. Religion becomes the nexus for much of what has been treated as political, social, economic, and cultural history during this period. Society is just as inclusive, allowing students to meet a variety of individuals-not faceless social groups. While some familiar names and voices are included-conquerors, chroniclers, sculptors, and preachers-other, far less familiar points of view complement and complicate the better-known narratives of this history. In treating Iberia and America, before as well as after their meeting, apparent contradictions emerge as opportunities for understanding; different perspectives become prompts for wider discussion. Other themes include exploration and contact; religious and cultural change; slavery and society, miscegenation, and the formation, consolidation, reform, and collapse of colonial institutions of government and the Church, as well as accompanying changes in economies and labor. This sourcebook allows students and teachers to consider the thoughts and actions of a wide range of people who were making choices and decisions, pursuing ideals, misperceiving each other, experiencing disenchantment, absorbing new pressures, breaking rules as well as following them, and employing strategies of survival which might involve both reconciliation and opposition. Colonial Latin America: A Documentary History has been assembled with teaching and class discussion in mind. The book will be an excellent tool for Latin American history survey courses and for seminars on the colonial period.
Author: Sandra Oliver
Publisher: Bloomsbury Publishing USA
ISBN: 0313060134
Category : Social Science
Languages : en
Pages : 248
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Book Description
The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe. Their daily life is illuminated through descriptions of the typical meals, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs. This thorough overview endeavors to cover all the regions settled during the Colonial and Federal. It also discusses each immigrant group in turn, with attention also given to Indian and slave contributions. The content is integral for U.S. history standards in many ways, such as illuminating the settlement and adaptation of the European settlers, the European struggle for control of North America, relations between the settlers from different European countries, and changes in Native American society resulting from settlements.
Author: Susan Migden Socolow
Publisher: Cambridge University Press
ISBN: 0521196655
Category : History
Languages : en
Pages : 287
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Book Description
A highly readable survey of women's experiences in Latin America from the late fifteenth to the early nineteenth centuries.
Author: Ann Chandonnet
Publisher: Bloomsbury Publishing
ISBN: 0747813795
Category : History
Languages : en
Pages : 120
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Book Description
Of the one hundred Pilgrims who settled at Plymouth in 1620, nearly half had died within months of hardship, starvation or disease. One of the colony's most urgent challenges was to find ways to grow and prepare food in the harsh, unfamiliar climate of the New World. From the meager subsistence of the earliest days and the crucial help provided by Native Americans, to the first Thanksgiving celebrations and the increasingly sophisticated fare served in inns and taverns, this book provides a window onto daily life in Colonial America. It shows how European methods and cuisine were adapted to include native produce such as maize, potatoes, beans, peanuts and tomatoes, and features a section of authentic menus and recipes, including apple tansey and crab soup, which can be used to prepare your own colonial meals.
