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?).