Housekeeping in Old Virginia — Edition Insights
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This digital edition of Housekeeping in Old Virginia — Edition Insights is described by source-level measurements including 139,537 words, 10 hr 7 min estimated reading time, and 21 detected text sections.
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Project Gutenberg metadata also associates the work with “Cooking, American -- Southern style,” connecting these edition facts with the source record’s subject description.
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Read the Text
Inconsistent hyphenation and spelling in the original document have been preserved. Obvious typographical errors have been corrected.
Italic text is denoted by _underscores_.
On page 51, the phrase starting "the over-night" may be missing words.
On page 214, the phrase "half a cup of water" may be missing words.
Index spellings were made consistent with the text.
HOUSEKEEPING IN OLD VIRGINIA.
CONTRIBUTIONS FROM TWO HUNDRED AND FIFTY LADIES IN VIRGINIA AND HER SISTER STATES,
_DISTINGUISHED FOR THEIR SKILL IN THE CULINARY ART AND OTHER BRANCHES OF DOMESTIC ECONOMY._
"Who can find a virtuous woman? for her price is far above rubies.... She looketh well to the ways of her household and eateth not the bread of idleness."
_Prov., chap. 31, verses 10 and 27._
JOHN P. MORTON & CO., _LOUISVILLE, KY._ 1878.
COPYRIGHT BY MARION CABELL TYREE. 1877.
_Dedicated_ TO THE SISTER HOUSEKEEPERS, WHOSE KIND ASSISTANCE AND CONTRIBUTIONS HAVE SO MUCH LIGHTENED THE LABORS OF THE WRITER AND ENHANCED THE VALUE OF HER WORK.
_List of Contributors_ 11
Coffee, Tea, and Chocolate 61
Oysters and other Shell Fish 85
Brunswick Stews, Gumbo, and Side Dishes 211
Pickles and Catsups 255
Fritters and Pancakes 416
Jelly, Blanc-mange, Charlotte Russe, Baked Custard, Creams, and Miscellaneous Desserts 417
Ice Cream and Frozen Custard 430
Preserves and Fruit Jellies 443
Beverages, Cordials, etc. 468
The Sick-Room--Diet and Remedies for the Sick 476
House-cleaning, etc. 497
Recipes for Restoring Old Clothes, Setting Colors, Removing Stains, etc. 505
Miscellaneous Recipes 508
Virginia, or the Old Dominion, as her children delight to call her, has always been famed for the style of her living. Taught by the example of her royal colonial governors, and the numerous adherents of King Charles, who brought hither in their exile the graces and luxuriousness of his brilliant court, she became noted among the colonies for the princely hospitality of her people and for the beauty and richness of their living. But when at length her great son in the House of Burgesses sounded the cry of war, and her people made haste to gird themselves for the long struggle, her daughters, not to be outdone either in services or patriotism, set about at once the inauguration of a plan of rigid retrenchment and reform in the domestic economy, while at the same time exhibiting to their sisters a noble example of devotion and self-sacrifice.
Tearing the glittering arms of King George from their sideboards, and casting them, with their costly plate and jewels, as offerings into the lap of the Continental Congress, they introduced in their homes that new style of living in which, discarding all the showy extravagance of the old, and retaining only its inexpensive graces, they succeeded in perfecting that system which, surviving to this day, has ever been noted for its beautiful and elegant simplicity.
This system, which combines the thrifty frugality of New England with the less rigid style of Carolina, has been justly pronounced, by the throngs of admirers who have gathered from all quarters of the Union around the generous boards of her illustrious sons, as the very perfection of domestic art.
It is the object of the compiler of this book, for she does not claim the title of author, to bring within the reach of every American housekeeper who may desire it, the domestic principles and practices of these famous Virginia homes. In doing this she has not sought to pursue the plan adopted by so many authors of such books--to depend upon her own _authorship_ for her rule. She confesses that in this matter her labors have been largely editorial.
Through a long life it has been her good fortune to be a frequent visitor, and often the intimate guest and kinswoman, at many of these homes; and she has sought, by the opportunities thus afforded, and guided by her own extensive experience as a housekeeper, to gather and select from these numerous sources those things which seemed to her best and most useful to the practical housewife, and which, carefully observed, would bring the art within reach of all who have the ambition to acquire it.
It will be seen that she is indebted to near 250 contributors to her book. Among these will be found _many names famous_ _through the land_. Associated with them will be discovered others of less national celebrity, but who have acquired among their neighbors an equally merited distinction for the beautiful order and delightful cuisine of their homes.
The labors of the writer have been greatly lightened by the kindness of these contributors. And she desires in this public way to renew her thanks for the aid which they have given her, but even more for the goodness which prompts them, at cost of their sensitiveness, to allow her to append their names to the recipes which they furnish.
Housekeeping in Old Virginia opens with a preface that frames domestic economy as a patriotic act, tracing Virginia's culinary reputation to colonial governors and royalist exiles. The editor, Marion Cabell Tyree, then presents over 250 contributors—named ladies from Virginia and sister states—whose recipes fill 21 sections ranging from bread to sick-room remedies. The book's structure is practical: each recipe is attributed to its contributor, creating a patchwork of individual voices within a shared regional identity.
The excerpts show a text dense with precise measurements and specific techniques. Recipes for tomato pickles, for instance, call for puncturing tomatoes with a thorn or straw, scalding in ginger tea, or layering with salt for twelve hours. Such details suggest a readership familiar with preserving but requiring exact guidance. The language is direct, often imperative: "Mix thoroughly and boil till done."
A Collaborative Voice
The book's most striking feature is its chorus of named contributors. Each recipe is signed with an abbreviation like "Mrs. S. T. Green" or "Mrs. P. McG.," turning the volume into a community document. This attribution creates a sense of shared expertise: a reader can imagine a network of women exchanging methods for green tomato sauce or Hyden salad. The preface reinforces this by dedicating the work to "the sister housekeepers" whose assistance lightened the editor's labors.
The collaborative structure also introduces variation. Multiple recipes for the same dish—such as three versions of "Sweet Tomato Pickle"—allow comparison. One calls for scalding tomatoes in ginger tea until clear; another boils them for ten minutes. These differences hint at personal preferences and local traditions, preserved without editorial flattening. The result is a text that feels alive with multiple voices, each contributing a distinct approach.
Precision in the Pantry
The recipes demand exact measurement and timing. Ingredients are listed in specific quantities: "3 gills white mustard-seed," "2 quarts brown sugar," "1 pint onions, chopped fine." Instructions often include steps like "let them stand twelve hours" or "boil until thick as marmalade," relying on visual and tactile cues. The language is imperative and concise: "Mix thoroughly and boil till done."
This precision extends to equipment and technique. One pickle recipe instructs to "puncture the tomato with a thorn or straw" before layering with salt. Another specifies "scald in strong ginger tea until clear." Such details reveal a hands-on approach to preservation, where the cook must observe and adjust. The book assumes a well-stocked kitchen—with spices like mace, cloves, and celery-seed—but also offers workarounds, like using molasses instead of sugar in some pickles.
Regional Roots and National Reach
While the title emphasizes Virginia, the contributors come from "her sister states" as well. The preface roots the cuisine in colonial history, citing "royal colonial governors" and "adherents of King Charles" who brought "the graces and luxuriousness of his brilliant court." This origin story frames Southern hospitality as a legacy worth preserving, even as the recipes themselves are practical and economical.
The ingredients reflect a regional larder: tomatoes, cabbage, green peppers, onions, and spices like ginger and turmeric appear frequently. Recipes for "Hyden Salad" and "Brunswick Stews" point to local dishes, while the inclusion of "Coffee, Tea, and Chocolate" and "Wines" suggests a broader domestic repertoire. The book thus balances local identity with a wider Southern scope, offering a snapshot of late-19th-century household management that is both specific and representative.
Readers approaching this text should attend to the variations between recipes for the same dish—they reveal the flexibility within tradition. The book rewards browsing: its structure invites comparison of methods, from scalding times to spice ratios. As a record of domestic knowledge, it offers insight into the rhythms of a 19th-century kitchen, where precision and resourcefulness went hand in hand.
I remember my grandmother’s hand—inked loops on a stained page, her recipe for crabapple jelly. Those Virginia women’s precise notes feel just like her margins. And I find the same careful intimacy in The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious — Story, Setting & Ideas; that old book whispers the same quiet, female solidarity from centuries away.
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