Reviews for Southern Church Suppers: Recipes from the Warmth & Hospitality of Churches across the South

The average rating for Southern Church Suppers: Recipes from the Warmth & Hospitality of Churches across the South based on 2 reviews is 3 stars.

Review # 1 was written on 2016-06-05 00:00:00 Randall Lum Although arranged like an 18th Century cookbook, The Williamsburg Art of Cookery is actually a collection of period recipes from other sources, originally published in 1938. The dishes have the original instructions (and spelling) with no modern adaptations, which means that proportions are often approximate, and temperatures and times are made for open hearth cooking. As a result, this is probably NOT a book for beginners. Dishes are mostly thrifty, with ingredients that would be easily obtainable in 18th Century Mid-Atlantic Colonies, although there are some imports - mostly wines/brandy from Europe, sugar from the Caribbean, as well as a few Asian spices (needed for the moderately horrific British curries of the period). The recipes make extensive use of local produce, domestic animals (mostly pork, chicken, turkeys, and beef), wild game, and shellfish. While the recipe for gumbo does not involve making a roux, it's not completely awful, and is interesting in that it still uses the term 'gumbo' as a synonym for okra - the name of the dish originates with a West African word for okra. This book also has sections on baking, preserving and pickling foods, herb gardens, beverages, and holiday (Christmas) dishes. Excellent bibliography of 18th and early 19th century books on cooking and household management.

Review # 2 was written on 2017-02-02 00:00:00 John Deane To Make an Almond Pudding Take a pound of the best Jordan Almonds blanched in cold water, and beat very fine with a little Rose-water; then take a quart of Cream boiled with whole Spice, and taken out again, and when 'tis cold, mix it with the almonds, and put to it three Spoonfuls of grated Bread, one Spoonful of Flour, nine Eggs, but three Whites, half a Pound of Sugar, a Nutmeg grated; mix and beat these well together, put some Puff-paste at the Bottom of a Dish; put your Stuff in, and here and there stick a piece of Marrow in it. It must bake an Hour, and when 'tis drawn, scrape Sugar on it, and serve it up" (188).