It was republished in February by theUniversity of Michigan Pressfor the first time in 160 years.
There, she worked for a wealthy family and learned how to cook under the guidance of Fanny Steward.
It was there that she compiled her recipes, mostly desserts and confections, into a bound cookbook.
Credit:Courtesy University of Michigan Press
Her cookbook was successful.
As long as it was hot and “quick,” it wouldwith practicebe delicious.
It’s an important part of Black history and culinary history for many reasons.
Credit:Shiraz Abdullahi Gallab/University of Michigan Press
Purchase anew editionthat includes Janice Bluestein Longones first introduction.
https://malindarussell.com/free-pdf-of-malinda-russells-1866-cookbook/
https://www.nytimes.com/2022/08/13/dining/janice-longone-dead.html
