Buckeye Cookery and Practical Housekeeping

Originally published in 1877, this facsimile of Ohio's premiere cookbook from the 19th century covers all aspects of cooking and housekeeping, from breadmaking and canning to curing meats, management of help and medical advice.

Buckeye Cookery and Practical Housekeeping

Author: Estelle Woods Wilcox

Publisher: Applewood Books

ISBN: 1557095159

Page: 464

View: 248

Originally published in 1877, this facsimile of Ohio's premiere cookbook from the 19th century covers all aspects of cooking and housekeeping, from breadmaking and canning to curing meats, management of help and medical advice.

Centennial Buckeye Cook Book

Their effort launched a cookbook that rapidly became one of the most popular publications of nineteenth-century America. This is the first reprint of the original 1876 edition.

Centennial Buckeye Cook Book

Author: Andrew F. Smith

Publisher: Ohio State University Press

ISBN: 9780814208366

Page: 352

View: 340

The first edition of the Centennial Buckeye Cook Book was published in 1876. Between 1876 and 1905, a total of thirty-two editions of the cookbook were published, and more than one million copies sold. The book began as a project of the Marysville, Ohio, First Congregational Church when the women of the church decided to publish a cookbook in order to raise money to build a parsonage. Their effort launched a cookbook that rapidly became one of the most popular publications of nineteenth-century America. This is the first reprint of the original 1876 edition.

Practical Housekeeping

This 1887 book is ""a revised and enlarged edition of Buckeye Cookery and Practical Housekeeping,"" which has reached a sale of over ONE HUNDRED THOUSAND copies since its publication, three years ago.

Practical Housekeeping

Author: Buckeye Publishing Company

Publisher:

ISBN: 9781429012683

Page: 704

View: 212

This 1887 book is ""a revised and enlarged edition of Buckeye Cookery and Practical Housekeeping,"" which has reached a sale of over ONE HUNDRED THOUSAND copies since its publication, three years ago. The first edition was published for a benevolent object, and necessarily had many purely local features. Since then the book has been four times revised and enlarged, and all its local features dropped, and with them now disappears that part of the title which identified the book with the state where it originated."" (Publishers Note)

Food in the Gilded Age

Mrs. Carrier received credit for Buckeye Cookery's “bake Indian pudding.”6 Her
recipe ... Estelle Woods Wilcox, Buckeye Cookery, and Practical Housekeeping:
Compiled from Original Recipes (Marysville, OH: Buckeye, 1877). 4. Anne-Marie
 ...

Food in the Gilded Age

Author: Robert Dirks

Publisher: Rowman & Littlefield

ISBN: 144224514X

Page: 226

View: 515

The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century’s infant science of nutrition for a look at eating and drinking through the lens of the earliest food consumption studies conducted in the United States. These were undertaken by scientists, mostly chemists, who left their laboratories to observe food consumption in kitchens, dining rooms, and various institutional settings. Their insistence on careful measurement resulted in a substantial body of detailed reports on the eating habits of ordinary people. This work sheds new light on what most Americans were cooking and eating during the Gilded Age.

Of Sugar and Snow

Sarah Rorer, Good Cooking (Philadelphia: Curtis; New York: Doubleday &
McClure, 1898), 88. 16. Estelle Woods Wilcox, Buckeye Cookery and Practical
Housekeeping: Compiled from Original Recipes (Minneapolis, MN: Buckeye,
1877), 147 ...

Of Sugar and Snow

Author: Geraldine M. Quinzio

Publisher: Univ of California Press

ISBN: 9780520942967

Page: 304

View: 725

Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back? In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in sixteenth-century Europe to the small towns of America and debunks some colorful myths along the way. She explains how ice cream is made, describes its social role, and connects historical events to its business and consumption. A diverting yet serious work of history, Of Sugar and Snow provides a fascinating array of recipes, from a seventeenth-century Italian lemon sorbet to a twentieth-century American strawberry mallobet, and traces how this once elite status symbol became today's universally available and wildly popular treat.

Food in the United States 1820s 1890

"'The Housekeeper' Range," The Metal Worker, A Weekly Journal of The Stove,
Tin, Plumbing, and House Furnishing ... Estelle Woods Wilcox, ed., Buckeye
Cookery and Practical Housekeeping, with a preface by Virginia M. Westbrook ...

Food in the United States  1820s 1890

Author: Susan Williams

Publisher: Greenwood Publishing Group

ISBN: 9780313332456

Page: 240

View: 530

The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being, as did Quaker Oats and other icons of American food. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today. The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today. The volume is targeted toward high school students on up to the general public who want to complement U.S. history cultural studies or better understand the fascinating groundwork for the modern kitchen, cook, and food industry. Abundant insight into the daily life of women is given. Period illustrations and recipes and a chronology round out the text.

Japan in our day

Reprint of the original, first published in 1872.

Japan  in our day

Author: Bayard Taylor

Publisher: BoD – Books on Demand

ISBN: 992503793X

Page: 380

View: 143

Reprint of the original, first published in 1872.

The New Encyclopedia of Southern Culture

Anne Bower, ed., Recipes for Reading: Community Cookbooks, Stories, Histories
(1997); Margaret Cook, America's ... Cookbook (1876, 2000); Virginia M.
Westbrook, introduction to Buckeye Cookery and Practical Housekeeping (1880,
1988).

The New Encyclopedia of Southern Culture

Author: John T. Edge

Publisher: UNC Press Books

ISBN: 1469616521

Page: 336

View: 161

When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.

Twain s Feast

... Boston Cooking-School Cook Book, The (Farmer) Boston Daily Globe Bowen,
Will Bradford, William Brazil “Breakfast” (Steinbeck) Brillat-Savarin, Jean
Anthelme brining brook trout brown trout Buckeye Cookery and Practical
Housekeeping ...

Twain s Feast

Author: Andrew Beahrs

Publisher: Penguin

ISBN: 1101434813

Page: 336

View: 331

One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi. When food writer Andrew Beahrs first read Twain's menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food. In Twain's Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twain's footsteps as he goes. Twain's menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years. Tracking Twain's foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain's favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twain's Feast, he reminds us what we've lost as these wild foods have disappeared from our tables, and what we stand to gain from their return. Weaving together passages from Twain's famous works and Beahrs's own adventures, Twain's Feast takes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.

Texas Library Journal

BUCKEYE COOKERY AND PRACTICAL HOUSEKEEPING " 450 PAGES . 1000
RECIPES , ALMOST 100 YEARS OLD , A FACSIMILE COPY OF THE 1877
EDITION 300 PAGES ARE DEVOTED TO RECIPES , 132 PAGES OF
HOUSEHOLD ...

Texas Library Journal

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