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
I’m slowly working my savory way through my Mary Randolph project. So far, with the exception of souse with its gristly-bits which I just can’t learn to enjoy, all the dishes have been delicious. What is the most exciting part is getting a feel …
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 …
On Saturday, Sept 16 I will be creating an historic Mary Randolph themed dinner party to be presented at my house. It is going to be a food adventure for me. This is something I’ve wanted to do for a long time and the time …
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 …
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 …
TO MAKE A DISH OF CURRY AFTER THE EAST-INDIAN MANNER – page 93 Cut two chickens as for fricassee, wash them clean, and put them in a stew pan with as much water as will cover them, sprinkle them with a large spoonful of salt, …