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

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Through the Seasons: A free gift to all my wonderful cooking friends – Enjoy!!

Through the Seasons: A free gift to all my wonderful cooking friends – Enjoy!!

This year is the beginning of a new journey for me. I’m setting out by offering a gift to all of you who have supported my work over the years. Thank you. To download a PDF of Through the Seasons with the Virginia House-Wife vol […]

Raspberry Vinegar – The Virginia House-Wife / p. 215 / Mary Randolph

Raspberry Vinegar – The Virginia House-Wife / p. 215 / Mary Randolph

  Put a quart of ripe red raspberries in a bowl ; pour on them a quart of strong well-flavoured vinegar, let them stand 24 hours, strain them through a bag, put this liquid on another quart of fresh raspberries, which strain in the same […]

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, […]