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The Carolina Housewife: Or, House and Home

The Carolina Housewife: Or, House and Home

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The Carolina Housewife: Or, House and Home

4/5 (3 valutazioni)
233 pagine
3 ore
Jul 16, 2013


Published in 1851 in Charleston, The Carolina Housewife by “A Lady of Charleston” was described by Time magazine as an “incomparable guide to Southern cuisine”. With over 600 recipes, this treasury of Southern fare acknowledges for the first time the contributions of African American and Native American cooks by including recipes such as Hoppin’ John, Potted Shrimp, Seminole Soup, and numerous rice dishes. 

Sarah Rutledge emphasized that The Carolina Housewife contained recipes that had been gathered from the community, tested in their own kitchens, and—a topic that still resonates today—appropriate for people of limited incomes. Other delicious recipes include Hominy Bread, Rice Griddles, Baked Shrimps in Tomatoes, Peach Sherbet, and Lemon Drops, all combining to make The Carolina Housewife “a treasure trove for social historians studying South Carolina culture and lifestyles,” according to South Carolina Historical Magazine.

 This edition of The Carolina Housewife was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Jul 16, 2013

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The Carolina Housewife - Sarah Rutledge




An easy and excellent mode of making Domestic Yeast,


   "         No.2,

Yeast Biscuits,

Carolina Rice and Wheat Bread,

Weenee Rice Bread,

Inlet Bread,

Ashley Rice Bread,

Beaufort Rice Bread,

Potatoe and Rice Bread,

Loaf Rice Bread,

Rice Oven Bread,

Rice Spider Bread,

Rice Muffins,

Rice Cookees,

Rice Drops,

Rice Slap Jacks,

Rice Crumpets,

Rice Griddles,


Rice Journey or Johnny Cake,

Pan Journey Cake,

Rice Egg Cake,

Rice Waffles—No.1,



Rice and Wheat Flour Waffles,

Alabama Rice Bread,

Soft Rice Cakes,

Rice Cakes—No.1,




Rice Biscuits,

Rice Wafers—No.1,

Rice Wafers—No.2,

Rice Flour Balls,

Espetanga Corn Bread,

Camp Corn Bread,

Owendaw Corn Bread,

Chicora Corn Bread,

Alexander’s Corn Bread,

Accabee Corn Bread,

Sampit Bread,

Bachelor’s Pone,

Grits Bread,

Corn Griddle Cakes,

Indian Cakes,

Port Royal Corn Cakes,

Corn Muffins,

Corn Dodgers,

Corn Biscuits,

North-Carolina Dabs,

Corn Ring Cakes,

Breakfast Meal Cakes,

Corn Wafers—No.1,


Corn Crisp,

Hoe Cake,

Hominy Bread,

Hominy Fritters,

Corn Spoon Bread,


Mountain Bread,

Corn Journey or Johnny Cake,

Fried Bread,

Virginia Egg Bread,

Batter Bread,

Breakfast Rolls—No.1,


French Rolls,

Nuns Puffs,


Egg Muffins,

Virginia Cakes,

Wheat Flannel Cakes—No.1,

                          "           No.2,

Velvet Cakes,

Wheat Wafers,

Rye Wafers,

Rye Cakes,

Buckwheat Cakes—No.1,


Arrow Root Griddle Cakes,

Soda Bread,

Potatoe Bread,

Wheat Crisp,

Wheat Bread,

Rye Bread—No.1

Rye Bread—No.2

Milk Bread,

Potatoe Wafers,

Wheat Biscuits—No.1,


Cream Biscuits,

Very Light Biscuits,

Potatoe Biscuits,

York Biscuits,

Souffle Biscuits,

To make Crust, or Little Cakes,

Butter-milk Biscuits,



Wheat Waffles,




Turtle Soup,

Tablettes de Bouillon or Portable Soup,

To Dress a Calf’s Head in imitation of Turtle,

Egg Soup,

Terrapin Soup,

Oyster Soup—No.1,


Okra Soup—No.1,


Vegetable Soup,

Rice Soup,

Turnip Soup,

Red Peas Soup,

Mushroom Soup,

Corn Soup,

Groundnut Soup,

Benne Soup,

Clear Gravy Soup,

Lamb’s Head Soup,

Omelette Soup,

Pepper Pot,

New-Orleans Gumbo,

Vermicelli Soup,

Soup with (so called) Green Frogs,

To make Nudeln,

Turnip Pottage,

Potage à la Julienne,

Potage aux Huitres,

Potage au Maccaroni,

Crême d’Orge,


To Stew Fish,

To Dress Bass or Sheephead,

To Caveach Mackerel,


Fish Cake,

To Bake Shad,

Baked Black Fish,

Bass Cutlets,

Drum Steaks,

To Dress Turtle Steaks,

To Dress Turtle Fins,

Shrimp Pie,

Baked Shrimps and Tomatoes,

To Dress Shrimps in Tomato Catsup,

To Dress Shrimps,

To Stew Crabs,

Stewed Oysters,

Cream Oysters,

To Dress Oysters in Cream,

Fried Oysters,

To Batter Oysters,

Oyster Pie,

Scallop’d Oysters,

Oyster Loaves,

To Prepare Mullet Roes for Table,

To make a Cavear of Mullet Roes,

MEATS, &c.


Beef à la Mode,

A Rump of Beef à la Daube,

To Dress Beef,

To Pot Beef like Venison,

Stewed Beef,

Bœuf à la Gardette,

Beef Balls,

Minced Collops,

Scotch Collops,

To Corn Beef to be used the next day,

To Corn Beef to be used the same day,

Collared Beef,

Beef and Oyster Sausages,

Hunter’s Round,

Bœuf de Chasse,

To Pot Veal or Lamb,

A Hash,

Minced Meat,

Meat and Potatoe Balls,

Miss Mary’s Dish,

Forcemeat Balls,


Croquets of Cold Meat,

To Dress a Calf’s Head,

Knuckle of Veal with Parsley Sauce,

Knuckle of Veal with Tomatoes,

To Ragout a Breast of Veal,

To Hash Veal,

To make Sweetbreads,

Fried Lamb,

To Stew a Breast of Veal,

Fricandeau of Veal,

Veal à la Mode,

Veal Olives,


Smothered Veal,

To Stew Mutton Chops,

Mutton Cutlets,

Beef Steak Pie,

A Nice Cold Dish for Break-fast or for a Journey,

Ham Toast,


To Hash a Turkey,

To Pot Fowl or Turkey with Ham,

To Hash Wild Duck,

To Stew Ducks,

Ragout of Pigeons,

To Stew Pigeons,

White Fricassee,

Brown Fricassee,

Buttered Chicken,

To Fricassee Chicken with White Sauce,


Chicken à la Tartare,

Chickens Paoli,

Cold Chicken Fried,

Fried Chicken,

Battered Chicken,

Steamed Fowl,

To make a French Pilau,

Carolina Pilau,

Hopping John,

Corn Pie,

Rice Pie—No.1,


A Christmas Pie,



To make Gravy from Bones,

To make a pint of rich Gravy,

White Sauce for Fowls,

Oyster Sauce for Boiled Fowl or Turkey,

Egg Sauce for Chickens or Turkey—No.1,

Egg Sauce—No.2,

Bread Sauce,

Oyster Sauce,

White Sauce for Cold Veal, Lamb or Chicken,

Fish Sauce,

Sauce Piquante,

Tomato Sauce,

Mayonnaise—a Sauce to be eaten with Cold Meat or Lettuce,

To Melt Butter,


To Prepare and Boil Rice,


Another way of Preparing Rice or Hominy,

Potatoes in Cream,

Potatoes à la Lyonaise,

Potatoes à la Maitre d’Hotel,

Baked Irish Potatoes,

Fried Potatoes (Irish),

Mashed Irish Potatoes,

Potatoes (white) with thick Butter,

To Dress Sweet Potatoes,

Another mode of Dressing Sweet Potatoes,

Fried Sweet Potatoes,

Green Peas à la Bourgeoise,

To Dress Green Peas,

Artichokes in Cream,

Celery with Cream,

Carrots Stewed in Cream,

To Cook Salsify,

To Dress Salsify in imitation of Fried Oysters,

To Dress Palmetto Cabbage,

To Boil a Cauliflower,

To Stew Sorrel,

Stewed Cucumbers,

Stewed Spinach,

White Fricassee of Mushrooms,

To Bake Guinea Squash or Egg Plant,

To Fry Guinea Squash or Egg Plant,

Corn Oysters,

Okra à la Daube,

To Boil Jerusalem Artichokes,

On Cooking Tomatoes,

To Stew Tomatoes,

To Bake Tomatoes,

To Fry Tomatoes,

Tomato Omelette,

To Keep Tomatoes the whole Year,

Italian Tomato Paste,

To Bottle Tomatoes,


Common French Omelette,

Cream Omelette,

Fricasseed Eggs,

Cheese Pudding,

Boiled Cheese,

To Pot Cheese,

To Stew Cheese,

To Toast Cheese,

Cream Cheese,

Simple method of making nice Cream Cheese,

Baked Cheese,

To Dress Maccaroni à la Sauce Blanche,

A delicate way of Dressing Macca oni,

Maccaroni à la Napolitanna,


Very Rich Puff Paste,

Puff Paste—No.1,


Apple Pie,

Mince Meat,

Mince Pies, without Meat,

Cranberry Pie,

Orange Pie,

Almond Florendine,

Cheese Cakes,

Almond Cheese Cakes,

Groundnut Cheese Cakes,

Rice Cheese Cakes,

Raspberry Charlotte,

Apple Charlotte,

Charlotte of Brown Bread and Apples,

Apple Fritters,

Pan Cakes,

German Cups,

Rice Cups,

Rice Flour Puffs,

Pudding Sauce,

Boiled Plum Pudding—No.1,

                          "            No.2,

Baked Plum Pudding,

Light Pudding,

Bakewell Pudding,

Rye Bread Pudding,

Boiled Bread Pudding,

Fancy Pudding,

Slight Pudding,

Curd Pudding,

A Pudding without Eggs,

Sponge Cake Pudding,

Transparent Pudding,

Boiled Arrow Root Pudding,

Baked Arrow Root Pudding,

Baked Bread Pudding,

Baked Batter Pudding,

Nudel Pudding,

Potatoe and Raisin Pudding,

German Pudding,

Fig Pudding,

Baked Custard Pudding,

Rice Pudding,

Rice Flour Pudding—No.2,

Rice Flour Pudding—No.3,

                          "        No.1,

German Rice Pudding,

Orange Marmalade Pudding,

Orange Pudding,

Sweet Potatoe Pone—No.1,

                          "        No.2,

Sweet Potatoe Pudding,

Baked Irish Potatoe Pudding.

Boiled Irish Potatoe Pudding,

Tapioca Pudding,

Almond Pudding,

Ratafia Pudding,

Cocoa-nut Pudding,

Cocoa-nut Puffs,

Pine Apple Pudding,

Sunderland Pudding,

Baked Apple Pudding,

Apple Pudding a la Rhum,

Custard and Apple Pudding,

Citron Pudding,

Lemon Pudding,

Bread and Butter Pudding,

Charlotte Russe—No.1,


Omelette Souffle—No.1,


Rice Custard,

Solid Custard,

Almond Custards,

Arrow Root Blancmange,

Gelatine Blanemange,

Isinglass Blanemange,

Rice Blanemange,

Rice Flummery,

Calves Feet Jelly,

Isinglass Jelly,

Gelatine Jelly,

Russian Jelly,

Pomona Jelly,

Orange Jelly,

A similar Dish, more simple and economical.

Coffee Cream—No.1,


Strawberry Cream,

Orange Cream,

Almond Cream,

Lemon Cream,


Fromage à Crêame,


Solid Syllabubs,



Apple Float,

Carolina Cream,

Wine Cream,

Charlotte Polonaise,

Mock Ice,

Boiled Icing,


Almond Ice,

Vanilla Ice,

Chocolate Ice,

Milk Ice,

Custard Ice,


Roman Punch,

Strawberry Sherbet,

Lemon Sherbet,

Pine Apple Sherbet, —No.1,

                          "         No.2,

Peach Sherbet,

Blackberry Sherbet,


White Compote of Pears,

Compote of Strawberries,

Compote of Peaches,

White Compote of Apples,

Peach Marmalade,

Peach Leather,

To Dry Peaches,

To Preserve Peaches,

To Preserve Peaches for Tarts,


To Preserve Shaddocks,

Sour Orange Marmalade,

To Preserve Oranges,

To Preserve Yellow Oranges,

To Candy Orange Peel,

Orange Wafers,

To Preserve Figs,

To make Tomato Preserves,

To Preserve Cherries,

Pumpkin Chips,

To Brandy the August Plum,

Quince Marmalade,

Quince Jelly,

Brandy Sweetmeats,

Pine Apple Sweetmeats,

Apple Jelly,

Tomato Jelly,

Cherokee Plum Jelly,

Sago Jelly,


Burnt Wine,

Ginger Wine,

Elder Wine,

Rasperry Wine,

Egg Wine,

Egg Nogg.

Sherry Cobbler,

Quince Cordial,

Orange Cordial,

Golden Cordial,


Strawberry Syrup,

August Plum Syrup,

Sirop d’Orgeat,


Michi Michi,

Orange Flower Syrup,

Raspberry Vinegar,

Sirop de Vinaigre Tramboise,


Lime Syrup,

Regent’s Punch,


Irish Mead,

Pea-Haulm Beer,

Spruce Beer,

Pine Apple Beer,

Ginger Beer,


To make Atzjar—No.1,


Spiced Peaches,

To Pickle Peaches,

To Pickle Damsons,

To Pickle Mangoes,

To Pickle Bell Peppers,

To Pickle Radish Pods,

To Pickle Onions,

To Pickle Tomatoes,

To Pickle Artichokes,

To Pickle Walnuts,

Universal Pickle,

To Pickle Mushrooms,

To Pickle Corn, Gherkins, Beans, &c.,

Walnut Catsup,

Mushroom Catsup,

Tomato Catsup—No.1,




A Brown Cake,

Water Cake,

Orange Cake,

Fruit Cake,

Naples Biscuits,

Fedezal Cakes,

Poland Cakes,

Gateau à la Madeleine,

Lemon Cake,

Kiss Cakes,

Love Cakes,

Lady Cake,

Arrow Root Sponge Cake,

Rice Sponge Cake,

Almond Sponge Cake,

My Sponge Cake,

Mrs. Madison’s Whim,

A French Cake,

A Rice Cake,

Cup Cake,

Composition Cake—No.1,


Measure Cake,

Scotch Cake,

Portugal Cakes,

Shrewsbury Cakes—No.1,


Alderney Cakes,

Sweet Journey Cake,

Short cake,

Soda Cakes,

Little Cakes,

Indian Pound Cake,

Corn Cake;

Loaf Cake,

Wedding Cake,

Family Plum Cake,

Pound Cake,

Ginger Pound Cake,

Ginger Cake—No.1,


Hampton Ginger Cake,

Lafayette Ginger Cake,

Thin Gingerbread,

Sugar Gingerbread,

Soft Gingerbread,

Polka Gingerbread,

Marion Cake,

Sweet Croquettes,




   "          No.2,

   "          No.3,


             "            No.2,


   "               No.2,

Sweet Wafers—No.1,



Almond Biscuits,

Ratafia Biscuits,

Sponge Biscuits,

Drop Biscuits,

Inn Biscuits,

Sweet Rolls,

Sally Lunn,

Tea Bread—No.1,



   "          No.2,

Spanish Bunns,


   "           No.2,


   "         No.2,

Buttermilk Bread,

Potatoe Corn Bread,

Sweet Corn Bread,

Queen Esther’s Bread,

Diet Bread,

Sweet Potatoe Waffles,

Raised Waffles,

Toasting Cakes,

Sweet Rice Flannel Cakes,

Raised Loaf Cake,

Raised Doughnuts,

Cocoa-nut Puffs,

Cocoa-nut Drops,


The French mode of making Poultry Tender,

To Pickle Beef or Pork,

An excellent Receipt for Pickling Tongues, Beef, Pork, &c.

To Pickle Shrimps—No.1,

                "              No.2,

To Pot Shrimps,

To Pickle Oysters,

To Cure Drum Roes,

To Cure Hams and Bacon,

For Sausages,

Hog’s Head Cheese,

Fines Herbes,

An Excellent Receipt for Groundnut Candy,

Groundnut Cake,

Lemon Drops,

Taffy Candy,

To Candy Flowers,

To Clarify Sugar,

Coloring for Ice Cream &c.—,


                           "        No.2,



An Indian Dish called Sofky,

To Keep Butter,

Fruit Biscuits,

Fruit Jumbles,

A Curry Powder,




TAKE as much hops as you can grasp in your hand; put to them a quart of water, and two good sized Irish potatoes washed clean and unpeeled, which, to facilitate their quick boiling, had better be cut up. Let it all boil together until the potatoes are well cooked. Then take the potatoes out, mash them up, skin and all, and put them again with the hops; after stirring it well together, pass it through a sieve as dry as you can from the hops. While the liquor is hot, sweeten it well with the best brown sugar, to prevent the yeast being dark colored. When the mixture is nearly cold, add two table spoonfuls of wheat flour, previously mixed smooth with a little of the liquor, and then add to the whole. It ought to turn out near a quart of yeast. Bottle it rather loosely at first, but when the fermentation begins, cork it tight and tie down the cork. When made in the morning, it will be fit to use at night, if attention is paid to these directions. A gill of this yeast is sufficient for a quart and pint of flour.


To a quart of strong hop tea add a spoonful of wheat flour, a spoonful of corn flour and a spoonful of brown sugar. Stir them well in and bottle the mixture, which must be closely corked and the cork tied down. Set in a warm place until it ferments. The hop tea must be cold before the other ingredients are added.


Five ounces of wheat flour, five ounces Irish potatoes, one handful of hops, one table-spoonful of brown sugar, one and a half pints of water. Wash the potatoes and put them into a pot or saucepan with the hops and water, and boil them until they are quite soft; then take them out, peel and mash them smooth; strain the water from the hops and stir into it the potatoes, flour and sugar. The water must be boiled down to one pint.


Fill a pint mug with hops and cover them with boiling water. Let it stand until quite strong—mix in two or three biscuits (yeast) and two table-spoonfuls of honey, also as much wheat flour as will make it tolerably stiff; set it to rise, and when risen pound in a sufficient quantity of fine dry rice flour to cut into biscuits. Put them to dry in the shade, and keep them hung up in a bag. Each biscuit to be a size larger than a dollar.


Simmer one pound rice in two quarts of water until it is quite soft; when it is cool enough, mix it well with four pounds wheat flour, yeast and salt as for other bread—of yeast four large spoonfuls. Let it rise before the fire. Some of the flour should be reserved to make the loaves. If the rice swells greatly and requires more water, add as much as you think proper.


A table-spoonful of rice boiled to a pap; while hot stir into it a large table-spoonful of butter; then add a gill and a half of milk or cream and four table-spoonfuls of very light yeast. Stir these ingredients well together and rub in two quarts of beaten rice flour gradually; salt to the taste. Turn the mixture into a well greased pan and set it to rise. When light, bake in a moderate oven until quite brown. About an hour is required for the baking of this bread. If the rice flour of commerce is used a smaller quantity will be necessary; the mixture must be just so stiff as that a spoon will stand in it.


Half a pint of soft boiled hominy, a table-spoonful of butter, a tea-spoonful of salt, one tea-spoonful of sugar, three eggs,one fresh yeast biscuit dissolved in two teacups of cold water, or two table-spoonfuls of liquid yeast, four teacups of fine rice flour. While the hominy is warm stir in the butter, then set it away to get cold; and when cold add the eggs, (which must be first beaten until quite light,) the yeast, sugar and salt, and lastly the flour; rub all these ingredients well together; turn the mixture into a thoroughly greased pan, and put it to rise. When quite light, bake in rather a quick oven about three-quarters of an hour. If the liquid yeast is used, rather a smaller quantity of water will be necessary. If the bread is wanted for breakfast it must be mixed the evening before; and if for tea, in the morning.


Stir one table-spoonful of butter into a pint of rice flour, beat light two eggs, two tea-spoons of salt, add them to the flour and butter, one-half of an yeast powder; dissolve the tartaric acid in water, and the soda in a pint of milk. Stir them quickly together and bake the mixture immediately.

The lid of the oven should be heated as well as the bottom.


A pint of boiled rice, half a pint of hominy, three pints of rice flour—mix with water enough to make a thick batter; add a teacup of yeast, and a tea-spoonful of pearlash. Put the mixture into a deep pan, well greased, and let it rise for eight or ten hours. Bake in rather a brisk oven.


One quart of rice flour, one table-spoonful of mashed sweet potatoe, one table-spoonful of butter, mixed with

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