First known cookbook by a Black American woman gets new edition 160 years later (NPR)
First known cookbook by a Black American woman gets new edition 160 years later (NPR)
Quote:The oldest published cookbook by a Black American woman — that we know of is out in a brand new edition this February.
Malinda Russell wrote A Domestic Cookbook: Containing a Careful Selection of Useful Receipts for the Kitchen in 1866. We know sadly little about her, says Rafia Zafar, a retired professor at Washington University in St Louis, Mo., who contributed a foreword to the new edition.
"She's widowed early. She has a handicapped child. She starts her own business. She has a pastry shop," Zafar says.
Russell's shop may explain why you can find at least a hundred recipes for sweets in A Domestic Cookbook. The desserts are old-fashioned: allspice cake, French lady cake, lemon puffs, boiled berry pudding. But they still sound delicious. Her cookbook also includes a number of savory recipes, recipes for shampoo and cologne – and remedies for toothaches, corns, even dropsy (an archaic term for swelling and edema.)
NPR, Feb 20, 2025.
Quote:The oldest published cookbook by a Black American woman — that we know of is out in a brand new edition this February.
Malinda Russell wrote A Domestic Cookbook: Containing a Careful Selection of Useful Receipts for the Kitchen in 1866. We know sadly little about her, says Rafia Zafar, a retired professor at Washington University in St Louis, Mo., who contributed a foreword to the new edition.
"She's widowed early. She has a handicapped child. She starts her own business. She has a pastry shop," Zafar says.
Russell's shop may explain why you can find at least a hundred recipes for sweets in A Domestic Cookbook. The desserts are old-fashioned: allspice cake, French lady cake, lemon puffs, boiled berry pudding. But they still sound delicious. Her cookbook also includes a number of savory recipes, recipes for shampoo and cologne – and remedies for toothaches, corns, even dropsy (an archaic term for swelling and edema.)
I looked into this a little more. The book is in the public domain, so you can get a PDF of it here! The link goes to a website run by a group of culinary historians. :D
The new edition is available here through the University of Michigan Press (it also says you can save 30% with promo code UMS25 at checkout?).
Quote:Originally self-published by Russell in 1866, this book of “receipts” (an old-fashioned word for recipes) includes classic confections like gingerbread, cake, and cookies. "I know my book will sell well where I have cooked," Russell writes, "and am sure those using my receipts will be well satisfied."
Her cookbook was successful. recipes are succinct and direct, and editorial notes that harken on those classic Southern methods that delight us to this day. Take, for example, her Ginger Crackers, for which the baseline quantity of the recipe is a tight "one."
"One pint molasses, one pint sugar, one teacup lard, one cup butter, one teaspoon soda," lists Russell.1 "Bake in a quick oven," the recipe goes on to instruct—a reminder that many of our most beloved recipes were initially developed carefully at a time when measuring oven temperature was impossible. As long as it was hot and "quick," it would—with practice—be delicious.
More on this!
This Cookbook Made History—Now It's Been Republished For The First Time In 160 Years (Southern Living, March 15, 2025)
Quote:Originally self-published by Russell in 1866, this book of “receipts” (an old-fashioned word for recipes) includes classic confections like gingerbread, cake, and cookies. "I know my book will sell well where I have cooked," Russell writes, "and am sure those using my receipts will be well satisfied."
Her cookbook was successful. recipes are succinct and direct, and editorial notes that harken on those classic Southern methods that delight us to this day. Take, for example, her Ginger Crackers, for which the baseline quantity of the recipe is a tight "one."
"One pint molasses, one pint sugar, one teacup lard, one cup butter, one teaspoon soda," lists Russell.1 "Bake in a quick oven," the recipe goes on to instruct—a reminder that many of our most beloved recipes were initially developed carefully at a time when measuring oven temperature was impossible. As long as it was hot and "quick," it would—with practice—be delicious.