A. P. Hill - Mrs. Hills southern practical cookery and receipt book
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Mrs. Hills southern practical cookery and receipt book
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Mrs. Hill's Southern Practical Cookery and Receipt Book
author
:
Hill, A. P.; Fowler, Damon Lee.
publisher
:
University of South Carolina Press
isbn10 | asin
:
1570030480
print isbn13
:
9781570030482
ebook isbn13
:
9780585359007
language
:
English
subject
Cookery, American--Southern style, Confederate States of America--Social life and customs.
publication date
:
1995
lcc
:
TX715.2.S68H55 1995eb
ddc
:
641.5975
subject
:
Cookery, American--Southern style, Confederate States of America--Social life and customs.
Page i
Mrs. Hill's Southern Practical Cookery and Receipt Book
Page ii
The Hills' House on Newnan (now Hill) Street (Courtesy Danson Family Photo Collection, Troup County Archives, LaGrange, Georgia)
Page iii
Mrs. Hill's Southern Practical Cookery and Receipt Book
by Annabella P. Hill
A facsimile of Mrs. Hill's New Cook Book, 1872 edition, including a comparison of the changes made from the first edition plates
With a biographical sketch of the author and historical notes and glossary on the cookery by Damon L. Fowler
Page iv
Copyright 1995 University of South Carolina
Published in Columbia, South Carolina, by the University of South Carolina Press
Manufactured in the United States of America
Library of Congress Cataloging-in-Publication Data
Hill, A. P. [Mrs. Hill's new cook book] Mrs. Hill's southern practical cookery and receipt book / by Annabella P. Hill; with a biographical sketch of the author and historical notes and glossary on the cookery by Damon L. Fowler. p. cm. "A facsimile of Mrs. Hill's new cook book, 1872 edition, including a comparison of the charges made from the first edition plates." Includes bibliographical references and index. ISBN 1-57003-048-0 1. Cookery, AmericanSouthern style. 2. Confederate States of AmericaSocial life and customs. I. Fowler, Damon Lee. II. Title. III. Title: Southern practical cookery and receipt book. TX715.2.S66H55 1995 641.5975dc20 95-5388 CIP
Page v
For Martha Pink, who brought Mrs. Hill home
Page vii
CONTENTS
Acknowledgments
ix
Historical Commentary
xiii
The Facsimile of Mrs. Hill's New Cook Book
1
Glossary
429
Appendix I: Notes on the Edition Used
445
Appendix II: Notes on the Original Introduction and Its Author
447
Bibliography
450
Page ix
ACKNOWLEDGMENTS
We Georgians owe many thanks to the University of South Carolina Press for bringing Mrs. Hill back into print. This charming book contains a wealth of information on our culinary heritage, and I am grateful to the editors for making it generally available and for helping me restore Mrs. Hill to what I believe is her rightful place in the history of American, and especially Southern, gastronomy.
I would also like to express my deep gratitude to my friend and teacher Karen Hess, not only for her support in championing this project but for her gentle guidance and generous sharing of her vast knowledge (not to mention library) of American culinary history. All of us owe Mrs. Hess a debt of gratitude for her tireless work in her field.
Thanks are due also to Dr. Willie Greer Todd, of Guyton, Georgia, and Mr. Forrest C. Johnson III, Troup County historian, who gave generously of their time and knowledge in helping me track down Mrs. Hill's family and personal history. The Georgia Historical Society and the Atlanta Historical Society were both generous and helpful in illuminating details. The research staff at the Savannah-Chatham Public Library were ever patient in helping with the collection and never tired of showing me (over and over) how to thread the microfilm projectors.
But I am especially grateful to my friend Martha Pink, who brought Mrs. Hill to my attention and generously allowed me to keep her own fragile first edition for the interminably long time it took for me to read it, study it in detail, compare it with other books, use it in the research of my own book, and, finally, to write the notes.
Page xiii
HISTORICAL COMMENTARY
by Damon L. Fowler
In the history of American gastronomy, Mrs. Hill's Southern Practical Cookery and Receipt Book by Annabella P. Hill is seldom properly appreciated. Originally published by James O'Kane of New York in 1867 as Mrs. Hill's New Cook Book, this remarkable book is usually treated as a product of Reconstructionin part because of the date and place of publication and in part because of its short introduction by the Rev. Ebenezer W. Warren. Yet even though the book was very influential during the last quarter of the nineteenth century as a record of cooking practice, its proper place is beside
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