Dishes And Beverages Of The Old South (1913)

Dishes And Beverages Of The Old South is a cookbook written by Martha McCulloch-Williams and originally published in 1913. The book is a comprehensive guide to traditional Southern cuisine, featuring recipes for classic dishes and drinks that were popular in the region during the late 19th and early 20th centuries. The cookbook is divided into several sections, each focusing on a different type of food or drink. There are sections dedicated to meats, poultry, fish, vegetables, desserts, and beverages, as well as a section on pickles, relishes, and preserves. Throughout the book, McCulloch-Williams provides detailed instructions for preparing each dish, along with helpful tips on cooking techniques and ingredient substitutions. She also includes anecdotes and historical tidbits about the origins of certain recipes and the cultural significance of Southern cuisine. Some of the recipes featured in the book include classic Southern staples like fried chicken, biscuits and gravy, and pecan pie, as well as lesser-known dishes like gumbo, jambalaya, and spoon bread. The beverage section includes recipes for traditional Southern drinks like mint juleps, sweet tea, and eggnog. Overall, Dishes And Beverages Of The Old South is a valuable resource for anyone interested in Southern cooking or culinary history. The book provides a fascinating glimpse into the food culture of the region during a bygone era, and the recipes are still relevant and delicious today.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.