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

Tag: Fried

To Fry Sliced Potatoes – The Virginia House-Wife | p.118 | Mary Randolph

To Fry Sliced Potatoes – The Virginia House-Wife | p.118 | Mary Randolph

  Peel large potatoes, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peal a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that your […]