Known as “Queen Molly” the woman who set the finest table in early 19th century Richmond, Mary Randolph and the unnamed enslaved cooks in her kitchens produced food that set the standard for excellence in Southern cookery. Cook and explore along with me through the wonderful recipes in her classic book The Virginia House-Wife, first published in 1826. – – An Indigo House Digital project

dessert

I Served an Historic Farmstead Dinner at Indigo House

I Served an Historic Farmstead Dinner at Indigo House

On Saturday evening one hundred and ninety-one years after the first publication of Mary Randolph’s The Virginia House-Wife my eight dinner guests partook of a menu directly taken from its pages. Our opening course was her wonderful ‘gaspacha’!     John volunteered to work the […]

Compote of Apples – The Virginia House-Wife, pgs. 154-5 / Mary Randolph

Compote of Apples – The Virginia House-Wife, pgs. 154-5 / Mary Randolph

Pare and core the apples, and if you prefer it, cut them in four, wash them clean, and put them in a pan with water and sugar enough to cover them; add cinnamon, and lemon peal which has been previously soaked, scraped on the inside, […]