Kitchens serve as more than a place to prepare food; they are
cornerstones of the home and family. Just as memories are passed
down through stories shared around the stove, recipes preserve
traditions and customs for future generations. The rich, diverse
heritage of Kentucky's culinary traditions offers a unique way to
better understand and appreciate the history of the
The Historic Kentucky Kitchen assembles more than one hundred
dishes from nineteenth and twentieth-century Kentucky cooks.
Deirdre A. Scaggs and Andrew W. McGraw collected recipes from
handwritten books, diaries, scrapbook clippings, and out-of-print
cookbooks from the University of Kentucky Libraries Special
Collections to bring together a variety of classic dishes, complete
with descriptions of each recipe's origin and helpful tips for the
modern chef. The authors, who carefully tested each dish, provide
recipe modifications and substitutions for rare and hard-to-find
This entertaining cookbook also serves up famous Kentuckians'
favorite dishes, such as John Sherman Cooper's preferred comfort
food (eggs somerset) and Lucy Hayes Breckinridge's "excellent"
fried oysters. The recipes are flavored with humorous details such
as "[for] those who thought they could not eat parsnips" and
"Granny used to beat 'em [biscuits] with a musket." Accented with
historic photographs and featuring traditional meals ranging from
skillet cakes to spaghetti with celery and ham, The Historic
Kentucky Kitchen presents a novel and tasty way to experience the
history of the Bluegrass State.
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