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001			77552
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010			_a09000069
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aSmith, Jacqueline Harrison, _d1863?-1934
245	1	0	_aFamous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants
250			_aSecond authorized edition.
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2025
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2025-12-27
508			_aAaron Adrignola, Karin Spence and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520			_a"Famous old receipts used a hundred years and more in the kitchens of the North…." by Jacqueline Harrison Smith is a historical cookbook written in the early 20th century. It gathers heirloom American recipes from both North and South, contributed by descendants, and frames them with anecdotes, menus, and notes that celebrate older traditions of hospitality. The opening of this collection presents extensive front matter and a long roll of contributors, followed by a dedication and an introduction by John Cadwalader praising early American hospitality, contrasting Northern inns and Southern homecomings, and recalling Philadelphia’s social scene, clubs, and traditions (with a memorable Fish House turtle anecdote). It then shifts to a vivid vignette of an old Virginia Christmas dinner—its advance preparations, abundant table, and lasting family relics—before offering a playful verse on “How to Cook a Husband” and a brief story elevating the household cook’s status. Sample luncheon and dinner menus showcase regional dishes and named contributors, leading into the Breads section with short reminiscences about “nursing” rising dough and a camp-cook tale, followed by numerous classic bread, waffle, and muffin recipes. The excerpt closes by moving into eggs and soups, mixing practical directions with occasional asides and regional specialties like gumbo, pepper pot, and turtle soup. (This is an automatically generated summary.)
534			_pOriginally published: _cPhiladelphia: The John C. Winston Co., 1906
653			_aCooking, American
653			_aMenus
653			_aCookbooks
856	4		_uhttps://archive.org/details/famousoldreceipt01smit
856	4	0	_uhttps://www.gutenberg.org/ebooks/77552
999			_c118272 _d118272