The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | XX TX715 .C475785 1885 |
Library/Archive | Michigan State University |
Title | The creole cookery book / edited by the Christian Woman's Exchange of New Orleans, La. |
Author/Creator | Christian Woman's Exchange |
Date | 1885 |
Collection | African American |
Collection Overview | There are over 200 African American cookbooks in the collection dating from the early 19th century to the present. The earliest is a first edition of Robert Roberts, The House Servant’s Directory (1827), the first cookbook written by a Black American and first book on any subject written by a Black American to have been printed by a commercial publisher. Additionally there are charity cookbooks, Black dialect items, and celebrity cookbooks. The collection is complemented by strong holdings in Caribbean cookery and African cookery. |
Place of Publication | New Orleans, Louisiana, USA |
Publisher | T.H. Thomason |
Document Type | Printed Cookbook; Domestic Cookbook; Charity Cookbook |
Theme | Food and Gender; Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity |
Subjects | cooking techniques recipes seafood vegetables game commodity: bread baking desserts ice cream fruit canning and preserving pickling confectionery spices herbs cooking for the sick |
Cuisine | American cuisine; Louisiana Creole; New Orleans cuisine |
Description | "The occult science of the gumbo should cease to be the hereditary lore of our negro mammies, and should be allowed its proper place in the gastronomical world". |
Countries | United States of America |
Places | New Orleans Louisiana |
Additional Information | Contributors include Mary Pannell (who offered recipes collected from African-American women in Virginia over a period of many years) and at least 40 others. Frontispiece. Includes advertising material. Between page 216 and page 217 are 44 unnumbered pages that consist of 8 pages of advertising and 36 lined pages for notes and recipes (two of which have handwritten recipes for Peanut wafers and Fig pudding while the rest are blank). Case bound; boards covered in brown leather; black leather spine and corners; title inscribe spine; cover title in gold. Contents: Soups -- Shell fish -- Fish -- Sauces -- Fowl -- Meats -- Vegetables -- Bread -- Cakes -- Ices, etc. -- Puddings -- Preserves, etc. -- Pickles -- Confectionery -- Miscellaneous. Local Note MSU: Gift of Donna Dixon McDaniel. Laid in are a handwritten recipe for Chocolate fudge candy, a postcard of the Hermann-Grima Historic House in New Orleans. Handwritten on lining papers: Mrs. George Atherton, 6105 Whittier Ave., Cleveland, Ohio. |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |