Jewish Cookery Book
This culinary historical volume provides housekeeping and household-management advice as well as daily menu suggestions. Originally published in 1871, it was written to help new immigrants adapt to life in the New World while maintaining their religious heritage; and it even includes a Jewish calendar as well as recipes for home doctoring. Levy's cookbook follows Jewish law regarding cooking for the Sabbath, Passover, and other Jewish holidays; and it provides great detail about how to organize the household, and what steps to follow in conducting Jewish activities. The medicinal recipe section provides recipes for various ailments as well as cautions for visiting the sick.
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allspice almonds apples bake beat beaten beef boiling water brandy bread crumbs cake cayenne pepper celery chopped parsley cinnamon clean cloth cold water cooked cover cream cream of tartar currants dish eggs endive fire fish flavor fruit ginger grated gravy half a pint half a pound half an hour jelly juice lemon lemon peel let it boil mace marjoram meat milk minutes mould mustard mutton nutmeg onions ounces ounces of white parsley peas pickle pinch of salt pint of water potatoes pound of butter pound of flour pound of sugar pudding puff paste quarter quarts of water rind roast roll Rosh Hodesh salad sauce saucepan season sifted sugar six ounces skim slices soup spoonful stew stewpan stir strew suet sweet tablespoonful teaspoonful tender thick thicken thin three-quarters veal vinegar warm washed white sugar wine yolks