TENNESSEE COOKBOOK

Nashville, Tenn.: Printed for the Author - Publishing House of the M. E. Church, South, 1922. Revised Edition. Hardcover. Green boards. Very good. 267 pages. 19.5 x 13 cm. Originally published in 1904, this revised edition contains a broad range of recipes typical of early 1900s southern tables, including items like shad roe croquettes, creamed tripe, sweatbread patties, hog's head cheese, pig's feet, chestnut stuffing, turnip greens with hog jowl, hoe cakes, and Tennessee eggnog. This type of regional food writing illustrates local practices like using sorghum as a sweetener and identifying dishes influenced by the rural, agrarian culture. The former owner of this book took the time to annotate some of the recipes - such as adding her own method to the Raisin Wine recipe and noting which recipes were "fine" or "excellent". Previous owner's bookplate on verso of front cover: "Ex Libris Christine Tate". Interior soiled throughout, not affecting text. Covers very lightly soiled.