The Virginia House-Wife
Mary Randolph, 1824
427 recipes
- A Curd Pudding
- A Fricando of Beef
- A Hen's Nest
- A Nice Boiled Pudding
- A Nice Little Dish of Beef
- A Nice Twelve O'Clock Luncheon
- A Rich Fruit Cake
- A Sea Pie
- A Sweetmeat Pudding
- Almond Cream
- Almond Pudding
- An English Plum Pudding
- An Excellent and Cheap Dessert Dish
- An Excellent Method of Dressing Beef
- An Excellent Relish After Dinner
- An Excellent Way to Dress Fish
- Another Method for Making Yeast
- Apoquiniminc Cakes
- Apple Custard
- Apple Fritters
- Apple Pie
- Apricots in Brandy
- Aromatic Vinegar
- Arrow Root Pudding
- Artichokes
- Asparagus
- Asparagus Soup
- Baked Apple Pudding
- Baked Fillet of Veal
- Baked Indian Meal Pudding
- Baked Lamb
- Baked Leg of Mutton
- Barley Soup
- Batter Bread
- Batter Cakes
- Beef à-la-Daube
- Beef à-la-Mode
- Beef Olives
- Beef Soup
- Beef Steak Pie
- Beef Steaks
- Bell Fritters
- Black Puddings
- Blanc Mange
- Boil Ducks with Onion Sauce
- Boiled Breast of Mutton
- Boiled Indian Meal Pudding
- Boiled Leg of Mutton
- Boiled Loaf
- Boiled Shoulder of Mutton
- Bologna Sausages
- Bread Fritters
- Bread Pudding
- Breast of Mutton in Ragout
- Brisket of Beef Baked
- Brocoli
- Broiled Mushrooms
- Buckwheat Cakes
- Burnt Custard
- Cabbage
- Cabbage à la Crème
- Cabbage Pudding
- Cabbage with Onions
- Calf's Feet Fricassee
- Calf's Heart, A Nice Dish
- Caper Sauce
- Carrots
- Catfish Soup
- Cauliflower
- Celery Vinegar
- Charlotte
- Cherries in Brandy
- Cherry Brandy
- Cherry Pudding
- Cherry Shrub
- Chicken Pudding (A Favourite Virginia Dish)
- Chickens a-la-Daub
- Chocolate Cakes
- Chocolate Cream
- Chowder, a Sea Dish
- Citron Cream
- Cling-Stones Sliced
- Cocoa Nut Cream
- Cod Fish Pie
- Cod's Head and Shoulders
- Coffee Cream
- Collar of Flank of Beef
- Cologne Water
- Common Patties
- Common Sauce
- Compote of Apples
- Corn Meal Bread
- Cosmetic Soap for Washing the Hands
- Cream Cakes
- Croquets
- Crumpets
- Curds and Cream
- Currant Jelly
- Currant Wine
- Curry of Catfish
- Curry Powder
- Custard
- Directions for Curing Beef
- Dough Nuts—A Yankee Cake
- Dried Pea Soup
- Drop Biscuit
- Ducks with Juice of Oranges
- Ducks with Onions
- Egg Plant
- Egg Sauce
- Egg Sauce for Salt Cod
- Eggs A-la-Creme
- Eggs and Tomatos
- Eggs in Croquets
- Fayette Pudding
- Field Peas
- Fish A-la-Daub
- Fish in Jelly
- Fish Sauce, To Keep a Year
- Floating Island
- Flummery
- Fondus
- Forcemeat Balls
- French Beans
- French Rolls
- Fricando of Veal
- Fricassee Eggs
- Fricassee of Small Chickens
- Fried Chickens
- Fried Lamb
- Fried Sliced Potatoes
- Gaspacho—Spanish
- Ginger Beer
- Ginger Bread
- Ginger Wine
- Gooseberries
- Gooseberry Fool
- Gravy
- Gravy Soup
- Green Pea Soup
- Green Pickles
- Gumbo—A West India Dish
- Hare or Rabbit Soup
- Harrico Mutton
- Henrietta Pudding
- Honey Vinegar
- Hungarian Water
- Hunters' Beef
- Hydromel, or Mead
- Iced Jelly
- Jelly from Feet
- Jumbals
- Knuckle of Veal
- Lavender Water
- Leg of Pork with Pease Pudding
- Lemon Cordial
- Lemon Cream
- Lemon Cream
- Lemon Pickle
- Lemon Pudding
- Lemonade Iced
- Lima or Sugar Beans
- Little Plum Cakes
- Lobster Sauce
- Macaroni
- Macaroone
- Maccaroni Pudding
- Magnum Bonum Plums in Brandy
- Marrow Pudding
- Matelote of Any Kind of Firm Fish
- Mazagan Beans
- Mincemeat for Pies
- Mint Cordial
- Mint Sauce for Roasted Lamb
- Mixed Bread
- Mock Macaroni
- Mock Turtle of Calf's Head
- Mock Turtle Soup of Calf's Head
- Molasses Beer
- Morello Cherries
- Muffins
- Mushroom Catsup
- Mushroom Sauce
- Mutton Chops
- Naples Biscuit
- Nice Biscuit
- Nice Buns
- Ochra Soup
- Oil Mangos
- Okra and Tomatoes
- Olla (A Spanish Dish)
- Omelette
- Omelette Souffle
- Omelette—Another Way
- Onion Sauce
- Onion Soup
- Orange Pudding
- Orgeat
- Oyster Catsup
- Oyster Cream
- Oyster Loaves
- Oyster Sauce for Fish
- Oyster Soup
- Parsnips
- Partridges à-la-Daub
- Paste for Meat Dumplings
- Paste for the Pie
- Patent Yeast
- Peach Chips
- Peach Cordial
- Peach Cream
- Peach Marmalade
- Peaches in Brandy
- Pear Marmalade
- Peas
- Pepper Pot
- Pepper Vinegar
- Pheasants à-la-Daub
- Pickled English Walnuts
- Pickled Onions
- Pickled Oysters
- Pickled Sturgeon
- Pie of Sweetbreads and Oysters
- Plebeian Ginger Bread
- Plum Pudding
- Polenta
- Potato Balls
- Potato Paste
- Potato Pumpkin
- Potatos Mashed
- Potatos Mashed with Onions
- Pound Cake
- Preserved Cherries
- Preserved Pears
- Puff Paste
- Puff Pudding
- Pumpkin Pudding
- Puree of Turnips
- Quince Cream
- Quince Jelly
- Quince Marmalade
- Quinces
- Quire of Paper Pancakes
- Ragout of a Breast of Veal
- Ragout of French Beans
- Ragout of Turnips
- Raspberry Cordial
- Raspberry Cream
- Raspberry Cream
- Raspberry Jam
- Raspberry Vinegar
- Red Beet Roots
- Rennet
- Rice Blanc Mange
- Rice Bread
- Rice Journey, or Johnny Cake
- Rice Milk for a Dessert
- Rice Pudding
- Rice Woffles
- Risen Cake
- Roast a Shad
- Roast Potatoes Under Meat
- Roast Turkey
- Roast Woodcocks or Snipes
- Roasted Leg
- Roasted Loin of Mutton
- Ropa Vieja (Spanish)
- Rose Brandy
- Rusk
- Sago Cream
- Sago Pudding
- Salmagundi
- Salsify
- Sauce à-la-Crème, for the Eggs
- Sauce for a Goose
- Sauce for a Turkey
- Sauce for a Turkey
- Sauce for Boiled Ducks or Rabbits
- Sauce for Boiled Rabbits
- Sauce for the Cod's Head
- Sauce for Wild Fowl
- Sausages
- Savoury Jelly
- Savoy or Spunge Cake
- Scollop Tomatos
- Scotch Collops of Veal
- Shote Cutlets
- Shote's Head
- Shoulder of Mutton with Celery Sauce
- Shrewsbury Cakes
- Shrimp Sauce
- Sippet Pudding
- Sliced Apple Pudding
- Slip
- Soda Cakes
- Soft Pomatum
- Soufle Biscuits
- Soup (for Turtle)
- Soup of Any Kind of Old Fowl
- Soup with Bouilli
- Souse
- Soused Feet in Ragout
- Spanish Fritters
- Spanish Method of Dressing Giblets
- Spinach
- Spruce Beer
- Squash or Cimlin
- Steaks of a Leg of Mutton
- Stewed Chine
- Stewed Mushrooms
- Stewed Salsify
- Stuffed and Roasted Calf's Liver
- Stuffing for Forty Melons
- Sturgeon Cutlets
- Sturgeon Steaks
- Substitute for Arrack
- Sugar Ginger Bread
- Sugar Vinegar
- Sweet Potato
- Sweet Potato Buns
- Sweet Potato Pudding
- Sweet Potatoes Broiled
- Sweet Potatoes Stewed
- Syllabub
- Syrup of Vinegar
- Tansey Pudding
- Tarragon or Astragon Vinegar
- Tavern Biscuit
- Tea Cream
- To Bake a Calf's Head
- To Bake a Shad
- To Bake Sturgeon
- To Boil a Shad
- To Boil a Turkey with Oyster Sauce
- To Boil Eels
- To Boil Fowls
- To Boil Pigeons
- To Boil Potatos
- To Boil Rice
- To Boil Rock Fish
- To Boil Sturgeon
- To Boil Young Chickens
- To Broil a Shad
- To Broil Calf's Liver
- To Broil Eels
- To Broil Rabbits
- To Caveach Fish
- To Collar a Calf's Head
- To Corn Beef in Hot Weather
- To Corn Shote
- To Cure Bacon
- To Cure Herrings
- To Dress a Salt Cod
- To Dress Any Kind of Salted Fish
- To Dress Cod Fish
- To Dress Cod Sounds
- To Dress Lamb's Head and Feet
- To Dress Salad
- To Dress Turtle
- To Dry Beef for Summer Use
- To Dry Cherries
- To Fricassee Cod Sounds and Tongues
- To Fry Calf's Feet
- To Fry Oysters
- To Fry Perch
- To Grill a Breast of Mutton
- To Grill a Calf's Head
- To Hash a Calf's Head
- To Hash Beef
- To Keep Lemon-Juice
- To Make Bread
- To Make Mush
- To Make Starch
- To Mash Turnips
- To Melt Butter
- To Pickle Asparagus
- To Pickle Cucumbers
- To Pickle Green Nectarines or Apricots
- To Pickle Nasturtiums
- To Pickle Peppers
- To Pickle Radish Pods
- To Pitchcock Eels
- To Preserve Cling-Stone Peaches
- To Preserve Strawberries
- To Roast a Fore-Quarter of Shote
- To Roast a Goose
- To Roast a Pig
- To Roast Ducks
- To Roast Large Fowls
- To Roast Partridges or Any Small Birds
- To Roast Pigeons
- To Roast Potatoes
- To Roast Rabbits
- To Roast Wild Ducks or Teal
- To Roast Young Chickens
- To Scollop Oysters
- To Stew a Rump of Beef
- To Stew Carp
- To Stew Perch
- To Stew Tomatos
- To Stew Wild Ducks
- To Stuff a Ham
- To Toast a Ham
- Tomato Catsup
- Tomato Marmalade
- Tomato Soy
- Transparent Pudding
- Trifle
- Turkey à la Daub
- Turnip Rooted Cabbage
- Turnip Tops
- Turnips
- Vanilla Cream
- Veal Chops
- Veal Cutlets
- Veal Cutlets from the Fillet or Leg
- Veal Olives
- Veal Soup
- Velvet Cakes
- Vermecelli
- Vinegar for Green or Yellow Pickle
- Vinegar of the Four Thieves
- Wafers
- Walnut Catsup
- White Sauce for Fowls
- Winter Squash
- Yellow Pickle