Published in 1851 in Charleston, The Carolina Housewife by & ldquo;A Lady of Charleston & rdquo; was described by Time magazine as an & ldquo;incomparable guide to Southern cuisine & rdquo;. With over 600 recipes, this treasury of Southern fare acknowledges for the first time the contributions of African American and Native American cooks by including recipes such as Hoppin & rsquo; John, Potted Shrimp, Seminole Soup, and numerous rice dishes. Sarah Rutledge emphasized that The Carolina Housewife contained recipes that had been gathered from the community, tested in their own kitchens, and & mdash;a topic that still resonates today & mdash;appropriate for people of limited incomes. Other delicious recipes include Hominy Bread, Rice Griddles, Baked Shrimps in Tomatoes, Peach Sherbet, and Lemon Drops, all combining to make The Carolina Housewife & ldquo;a treasure trove for social historians studying South Carolina culture and lifestyles, & rdquo; according to South Carolina Historical Magazine . This edition of The Carolina Housewife was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.