Zabaglione from 200 Years of New Orleans Cooking: Doesn’t this sound GOOD? Way too many calories, not to mention cholesterol, dairy, etc. But, shoot, wouldn’t this be wonderful on Christmas Eve?
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. Cover is worn and stained. Many of the pages are stained. Binding is sound and all the pages are legible. No torn pages or missing pages. Jonathan Cape must have spared no expense with this cookbook. The ribbon place marker is embroidered, “Jonathan Cape & Harrison Smith.”
Written by Natalie V. Scott, who in her introduction admits that she is using the recipes of an African-American cook named “Mandy.” Scott admits 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. You can see a later edition of this cookbook here: https://www.vintagecookbook.com/product/200-years-of-charleston-cooking-1930-1934/