jc1001 - Historical Jewish Cuisine in The United States
On CD in PDF Format
Providing a view of Jewish Cuisine as experienced in The United
States
Each of these Cookbooks is devoted entirely or in part to the subject of
Jewish cooking. These scanned images are a result of the work of the Feeding America Project
at the University of Michigan. As best I can determine all of these works are out of copyright and
you are free to print, copy and distribute the material as you see fit.
To view these files you should have Adobe Acrobat Reader, or another
program able to open a PDF file. Here are the cookbooks on this CD:
The Settlement Cookbook
The Settlement Cook Book: Containing Many Recipes Used In Settlement Cooking Classes, The Milwaukee Public School Cooking Centers and Gathered From Various Other Reliable Sources
Compiled By Mrs. Simon Kander.
Milwaukee: [S.N.], 1901.
Lizzie Black Kander was born in Milwaukee in 1858. She helped to establish and
was president of Milwaukee's first social settlement, known simply as
"the Settlement" in 1900. With the financial support of the Federation
Jewish Charities of Milwaukee, the Settlement offered training in
vocational and domestic skills, as well as classes in English,
American history, and music. Kander believed that food was a powerful
means of religious and cultural expression, and she used culinary
reform to aid in the assimilation of immigrant girls and to introduce
immigrant women to American consumer culture. Her involvement in the
cooking classes led to the publication of The Settlement's own
cookbook in 1901.
Mrs. Rorer's New Cookbook
Mrs. Rorer's New Cook Book; A Manual of Housekeeping, By Sarah Tyson Rorer.
Philadelphia, Arnold And Company [c1902]
Mrs. Rorer was an important figure in American culinary history. She was a nationally recognized cookery expert, founded and ran a cooking school in Philadelphia for 18 years, authored over 75 books and pamphlets, edited her own magazine Table Talk, and the short-lived Household News and was domestic editor of the Ladies Home Journal for 14 years. There are instructions for various utensils amd equipment, and special chapters on Jewish, Spanish, Creole and Hawaiian dishes.
This volume offers a picture of the then-current knowledge of diet, nutrition, culinary history, etc. It is an excellent view of cooking at the turn of the 19th/20th centuries.
Practical American Cookery and Household
Management
Miss Corson's Practical American Cookery and Household Management.
New York: Dodd, Mead & Co., 1886.
This is essentially an early regional American cookbook. It was the result of an appeal by the author for information about local dishes which was sent to the U.S. Commissioner of Education and circulated by him throughout the country.
Miss Corson founded the New York Cooking School and worked to teach rich and poor alike the proper way to prepare food. Various versions of her New York Cooking School Text were used in public and private classes throughout the country. She was particularly interested in helping the poor and to that end wrote and underwrote various pamphlets such as ,Fifteen Cent Dinners for Workingmen's Families and Twenty-Five Cent Dinners for Families of Six.
The Neighborhood Cookbook
The Neighborhood Cook Book/Comp. Under The Auspices Of The Portland Section In 1912, Council Of Jewish Women.
Portland, Or. [Press Of Bushong & Co.] 1914.
This is the second edition, revised and enlarged, of a work first published by the Council of Jewish Women in 1912. There was a third edition issued in 1932 which is further revised and enlarged. When the first edition was issued in 1912, it sold out within ten months. Thus, the second edition was published.
This is among the earliest of Jewish charity cookbooks. It is clearly
non-kosher, with many recipes for the shellfish bounty of the Oregon
coast. There are interesting ads, both local and national. Many of the
recipes are not specifically Jewish in origin, but there are some are.
The recipes tend to be very sophisticated and many are of German
origin; they are for a middle-to-upper class constituency audience.
The International Jewish CookBook
The International Jewish Cook Book: 1600 Recipes According To The Jewish Dietary Laws With The Rules For Kashering: The Favorite Recipes Of America, Austria, Germany, Russia, France, Poland, Roumania, Ect., Ect.
By Florence Kreisler Greenbaum.
New York: Bloch Pub. Co., 1919.
This book represents a wide array of international Jewish cooking. It is a very good general cookbook for its
day and, a splendid representation of Jewish cuisine. It contains 1600 recipes "According to the Jewish Dietary Laws with the Rules for Kashering." It is thus a kosher cookbook, containing recipes from America, Austria, Germany, Russia, France, Roumania, Poland, Turkey and other countries.
Jennie June's American Cookery Book
Jennie June's American Cookery Book.
New York: The American News Co., 1870.
This is a most interesting volume. In addition to its general organization as
a cookbook, it is cross-referenced to many different topics. This is a sophisticated and thorough book, well representing American
cookery at this period of our history, with an important chapter on
Jewish recipes. In addition there is much on household management, economy, the use of fuel, bills of fare, washing day, the dairy, Etc.
Foods of the Foreign Born
Foods Of The Foreign-Born In Relation To Health, By Bertha M. Wood...With A Foreword By Michael M. Davis, Jr.
Boston, Whitcomb & Barrows, 1922.
The book derives from a study, undertaken in connection with the Americanization Study supported by the Carnegie Corporation. It had the support of many members of the various foreign groups who worked with these reformers for the betterment of their own people.
Ms Wood felt that those who wished to change the eating habits of the immigrants first needed to know and understand the culture and the people they were dealing with. Thus, the food habits of the following groups are studied: Mexican, Portuguese, Italian, Hungarian, Poles and other Slavic peoples, Armenians, Syrians, Turks, Greeks and Jews. Each chapter contains suggested recipes, taking each specific group into account.
Aunt Babette's Cook Book
"Aunt Babette's" Cook Book: Foreign and domestic receipts for the household: A vaulable collection of receipts and hints for the housewife, many of which are not to be found elsewhere.
By "Aunt Babette"
Cincinnati: Block Pub. and Print Co. co., c1889
"Aunt Babette" was very popular, had many printings and was in print for more than 25 years. The recipes are American, English, French and German as well as Jewish. That the book is non-kosher is readily apparent by the many recipes for oysters, crab, ham, shrimp and lobster. Many recipes have German names: Mohn Plaetzchen (Poppy Seed Cookies), Pfefferneusse (Nutmeg Cakes), Baseler Leckerlein, German Lebkuchen, Leberknadel (Liver Dumplings), and Gansleber in Sulz (Goose Liver in Goose Fat), for example.
A chapter entitled "Easter Dishes" in fact offers Passover etiquette and recipes. There are recipes for Matzo-Kugel, Matzos Pudding or Schalet, Potato Pudding, Chrimsel, Ueberschlagene Matzos or Matzos Dipped in Eggs, Macaroons, Mandeltorte and Matzoh-Mehl Cake.