"200 Years Of Charleston Cooking" 1934 RHETT, Blanche S., GAY, Lettie, WOODWARD, Helen (SOLD)

"200 Years Of Charleston Cooking" 1934 RHETT, Blanche S., GAY, Lettie, WOODWARD, Helen (SOLD)RHETT, Blanche S. [recipes gathered by] GAY, Lettie [edited by] WOODWARD, Helen [introduction and explanatory matter] Jonathan Cape & Harrison, Smith 1934 First Edition A 1930s collection of more than 300 recipes from South Carolina housewives and the African American cooks they employed First published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S. Rhett from housewives and

RHETT, Blanche S. [recipes gathered by]

GAY, Lettie [edited by]

WOODWARD, Helen [introduction and explanatory matter]

Jonathan Cape & Harrison, Smith 

1934

First Edition

A 1930s collection of more than 300 recipes from South Carolina housewives and the African American cooks they employed

First published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S. Rhett from housewives and their African American cooks in Charleston, South Carolina. From enduring favorites like she-crab soup and Hopping John to forgotten delicacies like cooter (turtle) stew, the recipes Rhett collected were full of family secrets but often lacked precise measurements. With an eye to precision that characterized home economics in the 1930s, Rhett engaged Lettie Gay, director of the Home Institute at the New York Herald Tribune, to interpret, test, and organize the recipes in this book.

Two Hundred Years of Charleston Cooking is replete with southern charm and detailed instructions on preparing the likes of shrimp with hominy, cheese straws, and sweet potato pie not to mention more than one hundred pages of delightful cakes and candies.