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The Blue Grass Cook Book
The Blue Grass Cook Book, Comp. By Minnie C. Fox, With An Introduction By John Fox, Jr.; Illustrated With Photographs, By A. L. Coburn.
New York, Fox, Duffield & Company, 1904.
Here we have an authentic Kentucky cookbook. It went through at least four additional printings (sometimes, revised) after this first printing in 1904.
It is suffused with the essence of Kentucky cooking. There are recipes named Kentucky for Batter Bread, Corn Dodgers, Burgout, Cake, and Chow-Chow. There are recipes named Blue Grass for Roast Quail, Corn Pudding, Pudding, Plum Cake, White Cake, Tomato Pickle, and Pastry. Among the typical Kentucky Beverages can be found: Bourbon Whisky Punch, Blue Grass Apple Toddy, Old-Fashioned Kentucky Toddy, Kentucky Catawba Punch, and Kentucky Champagne Punch. Many recipes are attributed to Marcellus, one of the 10 African-Americans whose photographs grace these pages. These recipes include Marcellus's: Corn Muffins, Nos. 1-2, Cornmeal Batter Cakes, Wheat Muffins, Omelet, Potato Soup, Nos. 1-2, Chocolate Ice Cream, and Peach Ice Cream.