The Virginia Housewife

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 twenty-two flavors of ice cream!