The museum is fortunate to have a copy of the early cookbook, Housekeeping in Old Virginia, donated in 2011 by Steven Estrada. Compiled by Lynchburg-native Marion Cabell Tyree, a granddaughter of Patrick Henry, the cookbook was originally printed in 1879; the museum’s second edition copy is from 1884. The book contains 1,700 recipes along with Mrs. Tyree’s own advice essays. She solicited recipes from 250 friends and acquaintances, or as she styled them, “Virginia’s noted housewives,” via her social network of prominent Virginians. The book includes several wine-making recipes from Mrs. Robert E. Lee and recipes from five Montgomery County women.
Montgomery County Women Contributed to 1879 Cookbook
Margaret Kent Langhorne (1817-1891) was the daughter of Jacob and Polly Kent, of Edgehill plantation near Shawsville. She married John Archer Langhorne in 1839 and had seven children. The family lived in Roanoke County until after 1850 when they moved to Montgomery County.
Fanny Cazenove Minor (1839-1884) of Alexandria, VA, was the wife of Charles L. C. Minor, who became the first president of Virginia Agricultural and Mechanical College (now Virginia Tech) in 1872. Charles and Fanny Minor had two children and later lived in Winchester, VA. Mrs. Minor contributed a recipe for Green Tomato Sweetmeats.
Lucinda Redd Preston (1813-1891) married William Ballard Preston in Patrick County in 1839. Ballard Preston was the son of Gov. James Patton Preston and Ann Taylor Preston of Smithfield Plantation. He served in the Virginia House of Delegates, Senate, U. S. House of Representatives and was Secretary of the Navy in 1849-1850. Mrs. Preston contributed a recipe for Peach Conserves.
Mary Hart Preston (1810-1881) married Confederate General Robert Taylor Preston in 1833. Preston was born at Smithfield Plantation, the son of Gov. James Patton Preston and Ann Taylor Preston. The couple had three children and lived at “Solitude,” which still stands on the Virginia Tech campus.
Sarah Ann Caperton Preston (1826-1908) of Union, WV married Col. James Francis Preston in 1855. Preston was the son of Gov. James Patton Preston and Ann Taylor Preston of Smithfield and earned his rank as the commander of the Fourth Virginia Regiment dubbed the “Stonewall Bridgade.” The family lived at Whitethorne in Montgomery County and had three sons. Her obituary called her a “woman of great strength of character and very great sweetness of disposition.”
Housekeeping in Old Virginia is a time capsule of our Southern traditions. While some of the recipes for souse cheese, calf’s head soup, and tongue toast are probably not to our modern tastes there are also multiple recipes for marble cakes, gingerbread, and fruit preserves. The 50 pages of recipes for pickles and catsups illustrate the need to prepare foods for long-term storage without refrigeration. Among the many heritage-preserving recipes in Housekeeping in Old Virginia is a recipe for the Appalachian staple, salt rising bread, several recipes for chow-chow, four different Brunswick Stew recipes (all but one called for squirrel) and the earliest known published recipe for sweet iced tea, whose place in the Southern psyche needs no explanation. Visit the museum to view our exhibit on historic food ways and learn even more.
Happy cookin’ ya’ll!
Sherry Joines Wyatt, Museum Curator