Porter, M. Mrs. Publisher. Philadelphia, New York, J. E. Potter and company.
Author: M. Porter Title: Mrs. Porter's new southern cookery book, and .
Mrs MRS. PORTER'S NEW SOUTHERN COOKERY BOOK, by M. Porter.
Find nearly any book by M. E Porter
Электронная книга "Mrs. Porter's New Southern Cookery Book: And Companion for Frugal and Economical Housekeepers", Mrs. .
Food, Cooking & Recipes The Shelf2Life Food, Cooking & Recipes Collection is a unique set of pre-1923 cookbooks and other materials .
Good; Ayer Co Pub, 1973. Hard cover, 416 pp. Reprint edition. Part of Cookery Americana Series. Reprinted from a copy in the private collection of Louis Szathmary. Includes a few black and white illustrations,Excerpt from Introduction] If one looks here for what is generally called Southern cooking or for Southern dishes, he will do so in vain. There are few recipes for hominy grits, hush puppies, gumbos and red-eye gravies, in this "New Southern" cookbook. It was published only a few years after the Civil War, during a period in history when at least some Southerners wanted to change their image. Therefore, recipes from all over the country are included.Mrs. Porter's New Southern Cookery Book, written in Virginia and published in Philadelphia, is easy to read, easy to understand, and easy to follow. The title is justified because the recipes are rather frugal. The publisher's comments in the preface, although not exactly like those of a Madison Avenue adman, tell us that "those who examine this New Cookery Book cannot but acknowledge that we have no call to apologize for offering it to the public and expecting a large sale." In the first section on Soups, there is a recipe for Southern Gumbo (p. 30) which is worth a try and which should bring good results. It uses, besides okra (which makes a gumbo) some rice and a dozen oysters. The Corn Soup (p. 33) is unusual and good. Like many other authors of the time, Mrs. Porter includes a Portable Soup (pp. 35-36). Her Crab Soup (p. 42) is simplicity, elegance and good taste all in one short recipe. It is unique, with the addition of a half-dozen yolks of hard-boiled eggs and the heart of a green lettuce cut into small pieces. Her Fish recipes are very plain and sensible, while her many and varied oyster and clam recipes indicate the abundance 100 years ago, of good fresh seafood.
Related to Mrs Porters New Southern Cookery Book (Cookery Americana)