Colonial Recipes 
From Old Virginia andMaryland Manors
By Maude A. Baumberger, 1907
107 pages, indexed, searchable

- Bonus Book -
Jane Hamilton’s RecipesDelicacies From the Old Dominion
By Charlotte Mason Poindexter, 1907
191 pages, indexed, searchable
- Bonus Book #2 -
The Way To the HeartA Collection of Tested Virginia Recipes
By Carrie Pickett Moore, 1907
155 pages, indexed, searchable
- Bonus Book #3 -
Marion Harland’s
Complete Cook Book
A Practical and Exhaustive Manual of
Cookery and Housekeeping
By Marion Harland, 1906
781 pages, indexed, searchable 

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In the mid-17th century a second wave of English immigrants began arriving in North America, settling mainly around 
Chesapeake Bay in Virginia and Maryland, though English settlers had lived in Virginia, along the James River, since 
1608. The Virginian settlers were dominated by English noblemen with their servants (many were Cavaliers fleeing in 
the aftermath of the English Civil War 1642–51) and poor peasants from southern England. The society the Cavaliers 
brought with them was highly stratified and this was reflected in food and eating habits
.
The aristocrats that would be the basis for the First Families of Virginia were very fond of game and red meat. Roast beef
 was a particular favorite, and even when oysters and goose were available, wealthy colonists could complain about the 
absence of meat. Virginia was the only place in North America where haute cuisine of any kind was practiced before the
 19th century. Virginians such as William Byrd (1652–1704) would indulge in extravagant dishes such as stewed 
swan or roast snipe, dinners were important social events, and the art of dinner conversation was considered an 
important skill in affluent households. Poor white farmers and black slaves ate much more humble fare and were 
quicker to incorporate American and African foodstuffs and flavorings. The food of the poor whites in the 17th century
 was similar to soul food of the 20th century.
 
Overall, both rich and poor southerners ate spicier and more pungent food than elsewhere in the early colonies, and 
feasting was an important part of life for all social classes. Cooking in southern England was noted for a tendency 
toward frying, simmering and roasting, and this also became true for Virginian cooking. While wealthy households 
tended to vary cooking methods greatly, poor households were generally confined to boiling and frying. The only 
form of cooking that was slow to develop was baking. Typical dishes among the upper classes were fricassees of 
various meats with herbs, and sometimes a good amount of claret. Common food among the lower classes was corn 
porridge, or mush, and hominy with greens and salt-cured meat, and later the traditional southern fried chicken.
　
　
　
The " Recipe for a Rich Black Cake " is so suggestive of a Colonial wedding in the South that we can almost see 
the wide old kitchen at Mount Vernon, with its brick floor, and the gracious " Lady Washington," as she was 
called in those days, her Recipe Book in hand, giving orders to her faithful servants for the wonderful 
preparations going forward, preparations for the wedding of her granddaughter, Nellie Custis, to Major
 Lawrence Lewis, the favorite nephew of the General.
 
 
INDEX TO RECIPES 
Beverages 
A Champagne Punch for Ladies (Mr. 0. H. W. 
Hunter), 86 
A Harvest Drink (Hampton), 54 
Catawaba Wine (Mr. O. H. W. Hunter), 85 
Cherry Bounce (Weldon), 101 
Mint Brandy (Hampton), 81 
Mint Julep (Weldon), 80 
Old Maryland Apple Toddy (Weldon), 98 
Quince Brandy (Mr. G. A. Davis), 86 
Tea Punch (Mr. O. H. W. Hunter), 86 
Bread and Pastry 
Batter Bread (Weldon), 95 
Bread Cake (Brandon), 32 
Breakfast Bread (Glen Ellen), 57 
Buns (Ravensworth), 27 
Fritters (Arlington), 27 
Graham Wafers (Shirley), 31 
Maryland Biscuits (Weldon), 94 
Muffin Loaf (Audley), 18 
Pastry (The Rocks), 41 
Potato Rolls (Weldon), 95 
Sally Lunn (Weldon), 96 
Southern Corn Bread (The Rocks), 40 
Thin Biscuits (Weldon), 94 
　
　
8 Index to Recipes 
Cake 
A Rich Black Cake (Mt. Vernon), 15 
Black Fruit Cake (Winston), 64 
Black Cake (The Rocks), 38 
Charlotte Polonaise Cake (Castle Howe), 75 
Ice Cream Cake (Weldon), 97 
Jumbles (Waverly), 59 
Pound Cake (Harewood), 20 
Robert E. Lee Cake (Buena Vista), 28 
Sand Tarts (Weldon), 99 
Soft Ginger Bread (Glen Ellen), 56 
Sponge Cake (Brandon), 32 
White Cake (Castle Howe), 75 
White Loaf Cake (The Rocks), 40 
Woodberry Cake (Weldon), 99 
Meats 
Boiled Turkey (Kingston Hall), 72 
Creamed Chicken (Shirley), 30 
Deviled Turkey (Kingston Hall), 71 
For Curing Hams (Belmont), 61 
Old Colonial Easter Ham (Weldon), 93 
Old Maryland Baked Ham (Weldon), 92 
Old Maryland Filling for Ham and Fowls (Weldon), 
Pickled Boiled Fish (Kingston Hall), 71 
Pickled Oysters (Westover), 35 
Veal Terrapin (Weldon), 101 
Pickles 
Cantaloupe Pickle (Weldon), 100 
Chow Chow (Harewood), 21 
German Pickle (Harewood), 20 
Puddings, Desserts, Etc. 
An Irish Potato Pudding (Winston), 65 
An Irish Potato Pudding (The Rocks), 38 
A Simple Potato Pudding (Hampton), 54 
Blackberry Pudding (Glen Ellen), 56 
Brown Betty (Weldon), 102 
Charlotte Russe (Winston), 66 
Cream Mints (Weldon), 83 
Genuine Old English Plum Pudding (Castle Howe, 
Randolph Family), 73 
Gherkin Preserves for Dessert (The Rocks), 41 
Hamburg Cream (Blakeley), 22 
Mincemeat for Pies (The Rocks), 40 
Rice Flour Pudding (Waverly), 59 
Tipsy Pudding (Weldon), 96 
Sauces and Jellies 
Lettuce Dressing (Belmont), 62 
Mint Jelly for Lamb (Weldon), 82 
Mint Sauce for Lamb (Weldon), 82 
Spiced Currants (Oak Hill), 43 
Soups 
Brown Soup (Glen Ellen), 57 
Chicken Soup (Kingston Hall), 70 
Tomato Soup (Weldon), 97 
Vegetable Soup (Kingston Hall), 69 
　
　
INDEX TO MANORS 
Arlington, 25-28 
Audley, 16-18 
Belmont, 60-62 
Blakeley, 20, 22 
Blenden, 55 
Boonesborough, 87-89 
Brandon, 32 
Buena Vista, 16, 35 
Castle Howe, 73-77 
Doughoregan Manor, 69 
Glen Ellen, 55-57 
Hampton, 51-54 
Harewood, 19-24 
Kenmore, 16 
Kingston Hall, 67-72 
Mt. Vernon, 13-15 
Oak Hill, 42-44 
Ravensworth, 26, 27 
Ringgold Manor, 13, 14 
Shirley, 29-31 
The Cottage, 42 
The Rocks, 36-41 
Waverly, 58 
Weldon, 90-102 
Westover, 34-35 
White House, 26 
Williams' Port, 84-86 
Winston, 63-66