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(JUDAICA.) Levy, Esther. Jewish Cookery Book.

(JUDAICA.) Levy, Esther. Jewish Cookery Book. Small 8vo, publisher's cloth, moderately worn, particularly the backstrip ends; free endpapers excised, some dampstaining in one gathering, errata slip bound in before title, 6 short annotations mostly following the errata, faint inked stamp on front pastedown. In English, with additional title and a few other words in Hebrew. [10] pages of ads for Philadelphia businesses at end. Philadelphia, 1871

  • Notes: scarce first edition of the first jewish cookbook published in the united states. This cookbook shows signs that it was used in the kitchen, but it remains in strong condition and handsome after all these years. The introductory sections provide an overview of kosher dining, household economy, and table-setting. Later sections include household tips ("to cement broken china," "to revive the color of black silk"), lists of seasonable foods by month, and a two-page summary of the Jewish calendar. A longer section titled "Hints for Housekeepers" suggests a weekly routine in detail. For Sunday dinner, Levy points out that "this is the day the husbands are at home, then something good must be prepared in honor of the lords of the household."
    Most of the book consists of recipes, as expected, from the classic (macaroons, matzo cleis soup) to foods which have largely disappeared from the table (giblet pudding, anyone?). Some recipes have apparently been adapted from American neighbors, such as macaroni and "ochre soup, or gumbo," which is reported to be "much used in the South." Throughout, Levy's recipes are more impressionistic than scientific (pepper pot soup: "in a pint and a half of water, put such vegetables as you wish . . . cut them very small and stew them with a couple of pounds of mutton and a piece of nice beef"), and the requirements of kashrut are strongly emphasized.
    While Levy's work did not have a second edition in its time, it has been frequently reprinted in recent years, and some of the recipes have found their way into modern cookbooks. Bitting, Gastronomic Bibliography page 286; Brown, Culinary Americana 3992. 2 copies seen at auction in the last decade.
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