"The Kentucky Housewife" was first published in 1839. It is more than a collection of recipes. The book is a collection of tales. From Mrs. Lettice Bryan the reader learns not only what foods were available in the 1830s, but how women cooked, how and when foods were eaten, and how families entertained on the American frontier. There are more than 1300 recipes in this book. "The Kentucky Housewife" is a combination of three distinct cultures. Its heartbeat is native American food, corn, beans, squashes, seafood, and game, nuts and berries, and assorted meats. But also blended in are recipes from European colonists that feature wheat, dairy products, and domesticated animals, especially, the pig, and the European influence of using iron cookware rather than the skins, bags, gourds, and pottery used by most cooks of the day. Many African contributions are also included, for it was the Africans who brought subtropical produce, as well as black-eyed peas, okra, eggplant, and yams, breads, such as cassava and arrowroot, and a genius for seasoning foods to perfection in a hot, Southern climate in the United States. Thorough and articulate, Mrs. Lettice Bryan, gives readers of this book, one of the earliest and most complete pictures of Southern cooking.