“To Fry Tomatoes”: Sarah Rutledge Mixes Up a Few New World Foods

Sarah Rutledge's cookbook, The Carolina Housewife, surprised me the other day. Try as I might, I could only find one recipe for pork in the whole book! "Ham Toast," on page 75. I kid you not. "Meat" seems to be beef or veal. That's it. Ms. Rutledge's book did include a number of vegetable recipes,…

Introducing Sarah Rutledge, a Cookbook Author You’re Going to Get to Know Very Well!

I'd like to introduce you a most interesting woman, Sarah Rutledge. Call her Miss Sally, as did her kin and her friends. She wrote a cookbook, The Carolina Housewife, published in 1847, which tells a most remarkable story. Unlike Mary Randolph's The Virginia Housewife (1824), which tended to focus more on the victuals cooked and…

Speaking of France …

You're not supposed to begin a piece of writing with a question. Why not? No idea, except that the "experts" seem to think that it's an easy way out. "You can do better," they say. So what was my question? Oh yes. Why is traditional French food so terribly unpopular at the moment? Many authors…

American Cookbooks: History 101 (II)

Continued from April 28, 2009: By the 1820s other cookbooks followed, The Virginia Housewife among them, written by Mary Randolph, a member of one of Virginia's first families. These cookbooks were different from what we know today. They failed to mention of the size of the dishes used in baking, the number of portions the…