The first public screening of a local historical short documentary was an occasion to serve Creole finger foods from a cookbook published in 1885.
Jennie Carter was a free black woman who moved to Nevada County, California from New Orleans at the outbreak of the American Civil War. Her essays, published in the book Jennie Carter: A Black Journalist of the Early West, edited by Eric Gardner, were the basis for a seventeen-minute video shown to Nevada County neighbors.
To add to the learning experience, recipes were chosen from a cookbook that originated in New Orleans, La Cuisine Creole. It was food Jennie Carter may have prepared or eaten. While some of the recipes (squirrel or pigeon pie, or suet pudding) were not ones we were willing to attempt, many sound delicious!
For this setting, we chose simple, finger fare and modified ingredients as necessary. (See notes below.)
*Frozen scallops were substituted for oysters. Ground mace was used instead of ‘blades.’ Scallops were sliced thin and placed on slices of buttered baguette, topped with a very small amount of ground mace.
*To French’s mustard, salt, garlic granules, tarragon leaves, and white wine vinegar were added – to taste.
Published in 1885. Click on the book cover for a PDF of the entire cookbook. Courtesy of Michigan State University | Feeding America: Historic American cookbook collection
Additional Jennie Carter Articles
Jennie Carter’s Nevada County Setting 1860s, 2nd Marriage & Obituary
Jennie Carter’s Pre-Civil War, Civil War & Reconstruction-era 1846-1870
Jennie Carter Book Review
Jennie Carter – Filming Behind-the-Scenes & Creative Partners