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Cooking Mary Randolph

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

Author Archives: Leni Sorensen

Tomata Marmalade – The Virginia House-Wife, pg. 203-204 / Mary Randolph

Tomata Marmalade Gather full grown tomatas while quite green, take out the stems and stew them till soft, rub them through a sieve , put the pulp on the fire seasoned highly with pepper, salt, and pounded cloves: add some garlic, and stew all together till thick; it keeps well, and is excellent for seasoning …

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July 3, 2014 Leni Sorensen

French Beans – The Virginia House-Wife. pg. 126 / Mary Randolph

Cooked French beans w/ butter

French Beans Cut off the stalk end first, and then turn to the point and strip off the strings ; if not quite fresh, have a bowl of spring water, with a little salt dissolved in it, standing before you, as the beans are cleansed and trimmed, throw them in ; when all are done, …

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June 8, 2014 Leni Sorensen

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