The Jewish Manual, Or Practical Information in Jewish and Modern Cookery

Edited by "a Lady". With a Collection of Valuable Recipes & Hints Relating to theToilette. First published in 1846. According to the Preface: "Among the numerous works on Culinary Science already in circulation, there have been none which afford the slightest insight to the Cookery of the Hebrew kitchen. Replete as many of these are with information on various important points, they are completely valueless to the Jewish housekeeper, not only on account of prohibited articles and combinations being assumedto be necessary ingredients of nearly every dish, but from the entire absence of all the receipts peculiar to the Jewish people. This deficiency, which has been so frequently the cause of inconvenience and complaint, we have endeavoured in the present littlevolume to supply."