Jambalaya Lafitte from 200 Years of New Orleans Cooking, Natalie Scott, 1931: One great recipe from an historic cookbook.
Of course we have the cookbook. See it here: 200 Years of New Orleans Cooking
200 Years of New Orleans Cooking, 1931, Natalie V. Scott: Extremely rare, historic cookbook published by Jonathan Cape & Harrison Smith, New York, in 1931. Hardcover cookbook with boards covered in red cotton with white polka dots. First edition, first printing. 238 pages. No dust jacket. This cookbook has been used, but carefully. Two recipes have handwritten notes, and two have underlined titles. Cover is worn, with the fabric on the spine cover faded. The cover has a faint stain. The first five or six pages have a faint stain at the top. Binding is sound and all the pages are clean and clear. The hinges are perfect. No torn pages or missing pages. Excellent antique condition.
Written by Natalie V. Scott, who in her introduction admits that she is using the recipes of an African-American cook named “Mandy.” And, Scott explains that “Mandy” is a composite of her African-American cook and the cooks of many of her friends. Illustrations by William Spratling are sketches of New Orleans buildings, especially architectural features. Scott is an excellent writer, and her prose is upbeat and casual, with lots of conversation details. The cookbook features delightful chapters: Appetizers, Soups, Entrees, Fish, Oysters, Crabs, Shrimp, Meat, Poultry & Game, Vegetables, Sauces, Salads & Dressings, Desserts & Sweets, Hot Breads, and Beverages.
Jonathan Cape must have been putting together a cookbook series. Jonathan Cape published this cookbook just a year after 200 Years of Charleston Cooking, 1930. It has a the same cotton-covered hard boards.