Mary Randolph was an influential hostess and said to have been the best cook in Richmond, Virginia. This 1824 cookbook was a pioneer among Southern cookbooks. The recipes from Catfrish Soup to Velvet Cakes and references within provide a glimpse into the food and traditions of the Antebellum South.
Karen Hess’s annotated facsimile editions of historically important American cookbooks set a new standard for culinary history in the United States.
This book, the first southern regional, was very popular went through 19 printing before the Civil War and recent facsimiles.