The Virginia Housewife
Or Methodical CookDe Mary Randolph
Duração5h 1m
Sobre este audiolivro
In "The Virginia Housewife," Mary Randolph offers an insightful glimpse into the domestic life of 19th-century America, presenting a comprehensive collection of recipes, household management techniques, and social etiquette. Written in a practical yet elegant prose style, the book transcends mere cooking instructions to reflect the cultural values and culinary traditions of the period, contributing significantly to the evolving genre of American cookbooks. Randolph's work stands out within the literary context of her time by deftly blending Southern cuisine with national identity, while simultaneously addressing the roles and expectations of women in the antebellum South. Mary Randolph, a member of a prominent Virginia family and a descendant of Thomas Jefferson, drew inspiration from her lineage and the rich culinary heritage of her region. Her deep understanding of both social customs and food preparation sheds light on her motivations for writing this seminal text. Randolph's position within the Southern gentry allowed her to navigate and articulate the complexities of domestic life, presenting both the joys and responsibilities it entailed. Readers seeking to explore American culinary history or understand the domestic sphere of the 19th century will find "The Virginia Housewife" indispensable. Its rich repository of recipes and practical advice not only serves as a historical artifact but also invites modern readers to appreciate the craft of cooking and the nuanced role of women in shaping American culture.
Detalhes do audiolivro
Avaliação★★★★ 3,9 (215)
Inclui Goodreads, Amazon
GêneroOther
Duração5 h 1 min
Narrado porOuça com mais de 1.000 vozes
FormatoeBook com áudio
Data de publicação16 de set. de 2022
IdiomaInglês
Sumário
1PREFACE.
2INTRODUCTION.
3ASPARAGUS SOUP.
4BEEF SOUP.
5GRAVY SOUP.
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6SOUP WITH BOUILLI.
7VEAL SOUP.
8OYSTER SOUP.
9BARLEY SOUP.
10DRIED PEA SOUP.
11GREEN PEA SOUP.
12OCHRA SOUP.
13HARE OR RABBIT SOUP.
14SOUP OF ANY KIND OF OLD FOWL.
15CATFISH SOUP.
16ONION SOUP.
17TO DRESS TURTLE.
18FOR THE SOUP.
19MOCK TURTLE SOUP OF CALF'S HEAD.
20DIRECTIONS FOR CURING BEEF.
21TO DRY BEEF FOR SUMMER USE.
22TO CORN BEEF IN HOT WEATHER.
23IMPORTANT OBSERVATIONS ON ROASTING, BOILING, FRYING, &c.
24BEEF A-LA-MODE.
25BRISKET OF BEEF BAKED.
26BEEF OLIVES.
27TO STEW A RUMP OF BEEF.
28A FRICANDO OF BEEF.
29AN EXCELLENT METHOD OF DRESSING BEEF.
30TO COLLAR A FLANK OF BEEF.
31TO MAKE HUNTERS' BEEF.
32A NICE LITTLE DISH OF BEEF.
33BEEF STEAKS.
34TO HASH BEEF.
35BEEF STEAK PIE.
36BEEF A-LA-DAUBE.
37DIRECTIONS FOR THE PIECES IN THE DIFFERENT QUARTERS OF VEAL.
38VEAL CUTLETS FROM THE FILLET OR LEG.
39VEAL CHOPS.
40VEAL CUTLETS.
41KNUCKLE OF VEAL.
42BAKED FILLET OF VEAL.
43SCOTCH COLLOPS OF VEAL.
44VEAL OLIVES.
45RAGOUT OF A BREAST OF VEAL.
46FRICANDO OF VEAL.
47TO MAKE A PIE OF SWEETBREADS AND OYSTERS.
48MOCK TURTLE OF CALF'S HEAD.
49TO GRILL A CALF'S HEAD.
50TO COLLAR A CALF'S HEAD.
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