The day before Thanksgiving, The New York Times had an interesting piece on Malinda Russell, a Tennessee African-American woman who published a cookbook in 1866 entitled Domestic Cook Book: Containing a Careful Selection of Useful Receipts for the Kitchen.
The cookbook is remarkable for two reasons: first, being published by a black woman just a few years after slavery was abolished, and for the kinds of recipes offered to readers. There’s none of the “soul food” commonly associated with black cooking–collard greens, fried chicken, and chitlins–in this cookbook, which has high class sounding dishes such as rose cake and sweet onion custard.
Photo from The Janice Bluestein Longone Culinary Archive at the
William L. Clements Library, University of Michigan