Mary Randolph (1762–1828), cookbook author
A family connection of Thomas Jefferson’s, she was reported by the culinary historian Karen Hess to have directly introduced Jefferson household recipes into her pioneering 1824 work The Virginia Housewife. Much revised during and after her lifetime, the book presents a surprisingly heterogeneous collection of recipes combining solidly English cooking traditions with French and some Spanish elements and a strong infusion of influences from slave cooks. It remained the great role model of southern cooking until late in the 19th century.
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