What Mrs. Fisher Knows About Old Southern Cooking

What Mrs. Fisher Knows About Old Southern Cooking, published in 1881, stands as one of the earliest cookbooks by an African-American author. The book contains 160 recipes dictated by former slave Abby Fisher after she relocated from Mobile, Alabama to San Francisco. The slim, blue leather volume is organized into 13 sections and presents traditional Southern cooking methods and recipes. Fisher, who was unable to read or write, created the book with assistance from friends in San Francisco and Oakland, ensuring the instructions were clear enough for novice cooks to follow. The cookbook remained unknown until 1984 when Harvard University's Schlesinger Library acquired an original copy at a Sotheby's auction. The text was later republished in 1995 by Applewood Books with historical annotations by food historian Karen Hess. The book serves as a vital historical document of 19th-century Southern cuisine and represents the preservation of African-American culinary traditions during the post-Civil War era.

Readers value this book as a rare first-hand account of Southern cooking from a formerly enslaved Black cook, published in 1881. The recipes document authentic 19th-century cooking techniques and ingredients. Readers appreciate: - Historical documentation of recipes passed down orally - Details about forgotten Southern dishes and methods - Fisher's personal voice and expertise coming through - Inclusion of both everyday and special occasion dishes Common criticisms: - Vague measurements and instructions make recipes hard to follow - Limited photographs/illustrations - Some recipes use ingredients difficult to source today - Text can be challenging to read due to period dialect/spelling Ratings: Goodreads: 4.1/5 (46 ratings) Amazon: 4.3/5 (89 ratings) "An invaluable window into historical Southern cooking" - Goodreads reviewer "More useful as a historical document than a practical cookbook" - Amazon reviewer "Shows the significant influence of African American cooks on Southern cuisine" - LibraryThing review

The Virginia Housewife by Mary Randolph Records foundational recipes and techniques of early American Southern cooking from 1824, providing a complementary historical perspective to Fisher's work.

Twelve Years a Slave and Other Slave Narratives by Solomon Northup Documents food preparation and culinary practices within the context of plantation life through first-hand accounts of enslaved people.

The Jemima Code: Two Centuries of African American Cookbooks by Toni Tipton-Martin Examines African American cookbook authors from the 19th and 20th centuries, placing Fisher's work in historical context.

The Taste of Country Cooking by Edna Lewis Chronicles seasonal cooking and food traditions from a Virginia farm community in the early 1900s, continuing the documentation of Southern African American foodways.

High on the Hog: A Culinary Journey from Africa to America by Jessica B. Harris Traces the evolution of African American cuisine from West African origins through slavery to the present, providing historical context for Fisher's recipes.

• Mrs. Fisher won multiple medals and diplomas at the San Francisco Mechanics' Institute Fair in 1879 and 1880 for her pickles, sauces, and preserves before publishing her cookbook. • The book includes unique recipes like "Terrapin Soup," "Circuit Hash," and "Plantation Corn Bread" that reflect both the luxury and everyday dishes of the antebellum South. • The recipes were transcribed by the Women's Co-operative Printing Office in San Francisco, which was one of the first all-female printing establishments in America. • While long considered the first cookbook by an African American, research has since uncovered that "A Domestic Cook Book" by Malinda Russell (1866) predates Fisher's work by 15 years. • Each recipe in the book begins with a list of ingredients followed by preparation methods - a revolutionary format for its time when most cookbooks used narrative-style instructions.