Esther Levy. Jewish Cookery Book, on Principles of Economy Adapted for Jewish Housekeepers

(COOK BOOK)

W.S. Turner

Philadelphia

1871

FIRST EDITION . Errata slip bound before title

Singerman 2286; Bitting 286; not in Sabin.

THE FIRST JEWISH COOKBOOK PUBLISHED IN AMERICA. Esther Levy sought to elevate American home cooking with social polish while remaining true to the tenets of the Jewish religion, or as the authoress wrote: “Without violating the precepts of our religion, a table can be spread, which will satisfy the appetites of the most fastidious.” Includes laws relating to how to run a Kosher home, household hints, diets for invalids and medicinal recipes, as well as a Jewish Calendar and hours for the commencement of the Sabbath. See B. Kirshenblatt-Gimblett, “The Kosher Gourmet in the Nineteenth-Century Kitchen, in: The Journal of Gastronomy 2, no. 4 (1986-87): pp. 51-89. << A fascinating culinary and historical publication affirming the Jewish woman’s status within American society. @