Jewish Cookery Book
- Year
- 1871
- Era
- 19th century
- Origin
- USA · Americas
- Language
- English
- Category
- Jewish/Diaspora
Esther Levy's Jewish Cookery Book, issued in Philadelphia in 1871, holds the distinction of being the first Jewish cookbook published in the United States. Combining domestic guidance with recipes adapted to kashrut, the volume reflects the culinary world of mid-nineteenth-century Anglo-German Jewish households in America and stands as a foundational document in the history of American Jewish foodways and diaspora cookery literature.
Cooking from this book
Sabbath Stew (Cholent)
Signature dishOften pointed to as emblematic of Esther Levy's pioneering volume, this slow simmered Sabbath stew of meat, beans and grains captures the practical heart of her project: keeping a kosher home in nineteenth century America without sacrificing either tradition or middle class refinement. As the first Jewish cookbook published in the United States, Levy's work framed such dishes as anchors of immigrant identity, bridging Old World observance and New World domestic life.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
