A Quaker Woman's Cookbook by Elizabeth E. Lea
The Domestic Cookery of Elizabeth Ellicott Lea, Revised Edition

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In this long-awaited paperback edition, food historian William Woys Weaver revises and expands the lengthy material that supplements a reprint of Elizabeth Ellicott Lea's 1845 cookbook Domestic Cookery. In his introduction, Weaver reveals new information on Lea, her Quaker world, and her cookbook. A glossary traces the origins and histories of the foods in Lea's book, placing them in cultural context. The cookbook is a quintessential example of rural American folk cookery of the nineteenth century, representing a mingling of southern Pennsylvania and Tidewater cuisine. Modern kitchen conversions are included.

About Elizabeth E. Lea

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Maria Dembinska conducted her research on food consumption in medieval Poland at Warsaw University and at the Institute of Material Culture of the Polish Academy of Sciences. A noted food historian, she authored nearly two hundred articles and papers on medieval foods and foodways. William Woys Weaver is an internationally known food historian and author of numerous books, including America Eats, The Christmas Cook, Pennsylvania Dutch Country Cooking, and Heirloom Vegetable Gardening. He began his collaboration with Maria Dembinska on the publication of Food and Drink in Medieval Poland in 1977.
Published September 1, 1982 by Univ of Pennsylvania Pr. 310 pages
Genres: History, Travel, Cooking. Non-fiction

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