478 + [1] ad pp. Blindstamped pebbled cloth, gilt-lettered spine. Third Edition.
First published in 1859, there was already demand for a third edition a year later. John Egerton, author of Southern Food at Home, writes, "There are few clues here to the identity of Mrs. Edgeworth, other than that the forward to the third edition was written by her at Fort Valley, Georgia. The 175 pages of recipes offer some valuable glimpses at antebellum cookery. Included are "purlow" (rice with 'a piece of bacon or sound salt pork, and one or two fowls'), snap beans with pork, 'barbecue shoat', sweet potato pie, bread pudding, syllabub, blanc mange, quince preserves, and many kinds of corn and wheat breads, and beers made with ginger, persimmons, spruce and hops."
Gardening includes Southern crops like okra, water-melons, purslain [sic], peas, wormwood, etc.
Condition:
Fair condition, with pieces of cloth lacking along spine, rubbing and wear to covers and extremities; dampstain to gutter area of first several pages, several period news clippings adhered to endpapers.