Physical
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First edition. Errata half p., 200, 10 ads pp., 174:114 mm., light age staining, wide margins. A very good copy bound in the original blue cloth boards, rubbed on edges, lacking endpapers. |
Detailed
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Title: Jewish cookery book, on principles of economy :adapted for Jewish housekeepers, with the addition of many useful medicinal recipes, and other valuable information, relative to housekeeping and domestic management.
The first Jewish cookbook published in the United States. Its full title accurately describes the book’s impressive and ambitious scope. The Jewish Cookery Book includes recipes drawn from English cookery (Toad in a hole, Bubble and squeak, steamed suet puddings), American cookery (Corn bread, Succotash), and Ashkenazic (Central European) Jewish cooking (Matzo fritters, Luxion pudding), as well as recipes that are a fusion of all three, such as “Coogle, or pudding, and peas and beans.” In addition to recipes, the author provides an extensive section on “Medicinal recipes,” household hints for cleaning various materials and exterminating diverse pests, suggested weekly menus and two views of the year: A guide to seasonal produce available for each month and a guide to the Jewish calendar. |
