The Virginia Housewife

Source name	The Virginia Housewife
Period	1824 (1860)
Author	Mary Randolph
Content	This is considered by some to be the first truly American cookbook and by all to be the first regional American cookbook. This work is still in print and still forms the basis of traditional Virginia cooking. It has been praised by many culinary authorities both for its delineation of authentic Virginia foods and its careful attention to detail.
Note	http://digital.lib.msu.edu/projects/cookbooks/html/books/book_10.cfm
Date added

Full title	The Virginia Housewife: or, Methodical Cook
Publisher	Plaskitt, Fite
Country	USA
Language	English
Tentative translations	No
Modernized recipes	No

	Where does it belong?	Main ingredient
Apoquiniminc cakes	Cakes, Breads etc
Bologna sausages	Meat	Meat
Charlotte	Sweet dishes, Preserves, Sweetmeats etc	Fruit
Chowder, a sea dish	Fish & Seafood	Fsih
Eggs and Tomato	Vegetables	Tomatoes
Fayette pudding	Puddings
Gaspacho	Vegetables
Gooseberry fool	Sweet dishes, Preserves, Sweetmeats etc	Gooseberries
Gumbo	Vegetables	Ochra
Jumbals	Cakes, Breads etc
Plum pudding	Puddings
Quire of paper pancakes	Dairy & Poultry etc
Shrewbury cakes	Cakes, Breads etc
The Henrietta pudding	Puddings	Eggs
To make Black Puddings	Various	Blood
To make a curry of Catfish	Fish & Seafood	Catfish
To make an Ollo	Meat	Beef
To make custard	Sweet dishes, Preserves, Sweetmeats etc	Milk
To make sauce for turkey	Sauces	Bread
To roast Woodcocks or Snipes	Poultry & Game	Woodcock
… further results