Philpy is just one of many rice breads prepared in the South. I once thought these breads confined to the Georgetown, South Carolina—Savannah, Georgia, region, but they were popular beyond the rice growing areas. Francisco de Mirada found the rice “tortillas” of Beaufort, North Carolina, delicious in the 1780s. The Carolina Housewife enjoyed a widespread distribution upon its publication in 1847, and its more than thirty recipes for rice breads could not have been passed over. The Southern Agriculturist, a well-respected and widely distributed journal, encouraged its readers to try submitted recipes for these breads. Philpy is one of the oldest named rice breads I have found. Recipes are still published for it in local South Carolina cookbooks, but I have yet to find a cook who still prepares it, or any other rice bread, regularly. It is a quick bread, much like corn bread, to accompany breakfast, lunch, or dinner.