Family Recipes from Rosedown and Catalpa Plantations - Hardcover

Über die Autorin bzw. den Autor

Richard Scott is a resident of New Orleans and a former Rosedown interpretive park ranger. He studied art history and graphic design at the University of Alabama in Huntsville, and earned his B.S. in biology at the University of North Alabama. Mr. Scott was awarded a Bronze Star for Meritorious Service after two years with the U.S. Army Medical Corps (1966-1968). His extensive experience over the past decade as an interpretive guide, curator, and historic cooking program coordinator for educational institutions such as Louisiana Nature Center, Hermann-Grima Historic House, Longue Vue House and Gardens, Louisiana Wildlife and Fisheries Museum, and Rosedown Plantation, make him uniquely qualified to discuss and demonstrate the history of decorative and culinary arts of the antebellum South.

Von der hinteren Coverseite

Dixie biscuits, divinity candy, pond lily salad, lightning cake, and foolish pie are just a few of the names of delightful dishes included in this collection from two legendary plantations in West Feliciana Parish, Louisiana. Nearly three hundred recipes, originating from English and Scottish relatives, slave cooks, and neighbors are included here, preceded by a brief history of plantation life and plantation cooking in the antebellum South, as well as firsthand memories of Rosedown.
Found by researchers exploring the Catalpa Plantation attic, many of these original family "receipts" are used in the present-day Rosedown Plantation kitchen demonstrations. Recipes for familiar comfort foods such as corn fritters, green pepper pickles, stuffed eggs, turkey gumbo, lobster croquettes, Thanksgiving relish, bread pudding, and many more are included, offering an abundant selection of nineteenth- and early-twentieth-century culinary favorites.
Rosedown and Catalpa are both connected to two of the most prominent early plantation families in the region--the Barrows and the Forts. Martha Turnbull was the granddaughter of Olivia Ruffin Barrow, who originally brought the Barrow family to Louisiana. Two of Martha's grandchildren later married into the Fort family of Catalpa Plantation, joining these distinguished families together.
The book is compiled, researched, and written by former Rosedown employee Richard Scott, Rosedown Plantation volunteer Stella M. Pitts, and Mary Thompson, great-niece of the three legendary Bowman daughters who devoted their lives to the preservation of their family home.

Aus dem Klappentext

Dixie biscuits, dandy pudding, and pond lily salad are just a few of the delightful dishes in this collection containing nearly three hundred early-nineteenth-century recipes, including Southern favorites such as crackling corn bread, potato pies, and bread pudding.
Recently discovered in the attic of Catalpa Plantation, these "receipts" are currently used by cooks who demonstrate typical antebellum plantation cookery at Rosedown.
Following their marriage in 1828, Daniel and Martha Turnbull began developing their thirty-five-hundred-acre Rosedown estate, erecting their elegant manor house in 1834. When two of the Turnbull grandchildren married into the Fort family of Catalpa Plantation, these two distinguished families were joined. Family Recipes from Rosedown and Catalpa Plantations includes the history, traditions, and memoirs of the two Louisiana plantations, and recipes developed by English and Scottish relatives, slave cooks, and neighbors.

(continued on back flap)

Richard Scott, Stella Pitts, and Mary Thompson compiled, researched, and wrote Family Recipes from Rosedown and Catalpa Plantations. Richard Scott is a former Rosedown interpretive park ranger and resides in New Orleans. Stella M. Pitts is a Rosedown Plantation volunteer and former newspaper reporter who lives in Woodville, Mississippi. Mary Thompson of St. Francisville, Louisiana, is the great-niece of the three legendary Bowman sisters who devoted their lives to the maintenance and preservation of Rosedown, their family home.