Settlement Cookbook 3RD Edition Rev

by Edited

A classic cookbook filled with all kinds of advice for the new wife or home maker as well as classic American recipes from yesteryear.

Genres: Cookbooks, Cooking, Food, Nonfiction, History, Food and Drink, Culinary

Hardcover

First published January 1, 1901

Reviews

[Helen · Rating 5 out of 5]

I just received this treasure from my father-in-law. It was a gift to his new bride from his sisters, inscribed 1955. This is an amazing book, a historical document, almost, an archeological dig of a book, matter-of-factly discussing the confusion new Jewish immigrants from Eastern Europe experienced when confronted by the stunning array of foods available to them here in the US.

The Settlement Cookbook began its life as a cookbook for new Jewish immigrants, featuring many familiar homey recipes. To my astonishment, I found recipes for pork (!!!) bacon and oysters, right alongside heirloom recipes for stuffed cabbage, challah bread and matzah balls.

This cookbook dates its origin to 1901, in the middle of the great 1880-1920s wave of American immigration, a time when newcomers were eager to break free from the memories of poor starving Russia, to assimilate into the melting pot of the new world, to reinvent themselves as Americans. Sadly, it was also a time when American Jews, terrified of native anti-Semitism, were ashamed of their more religious Eastern-European brothers and sisters - and perhaps the recipes that involve mixing bacon and butter reflect that.

At any rate--I'm having a grand time reading this book. There must be a thousand recipes in here, the simple, arcane wording is a nice change, and I'm sure I'll be trying some of these soon...maybe even next Shabbos.

[Jim · Rating 5 out of 5]

This, the 1976 HB edition, is the finest I've seen. It's not a fancy cookbook. It covers all aspects of cooking with excellent references such as a meat chart showing where various cuts come from, conversion charts for liquid & dry measures & weights, even how to plan for parties & how to set the table depending on the company. It covers the basics of cooking & has a lot of simple recipes that are tasty & easy to make, so it is good for beginners & a standard reference for those who have been cooking for decades. My mother-in-law gave my wife a copy of this when we got married & we did the same for all the kids.

Be careful of other editions. The 1903 one that seems to haunt ebay isn't worth much; slim & no oven temps. The newer version was too fancy & not as helpful, IMO.

10Oct2013: I impressed my friends by making moussaka with eggplant & beef. Came out very good.

[Mike (the Paladin) · Rating 4 out of 5]

Thought I add this old, beaten up, falling apart cookbook (with the page for basic biscuits missing, having been torn out at some time in the past.) It is a copy from the 70s of a book that was compiled in 1901 by Lizzie Black Kander. She had set out to help young German Jewish girls adapt to American culture in 1896. She decided that rather than everybody having to copy recipes so often, a book of recipes would be good. The "cook book" has continued to be up dated regularly ever since.

This is a useful resource if you're just beginning, if you've been cooking for decades or if you just need the recipe, it's likely to here, along with several variations.

I reviewed this a while back...and found 3 typos today. I need to slow down when I type.

[Jim · Rating 2 out of 5]

Be careful with editions if you purchase this. The 1903 version was reprinted & seems popular on Ebay - it is a thin paperback without a lot of recipes & NO TEMPERATURES since it was written for wood stove cooking. It's interesting & generally inexpensive, but not much help.

You want the 1973 edition I reviewed here:
https://www.goodreads.com/review/show...

[Lesley · Rating 4 out of 5]

I grew up with this cook book. My mother used it daily. After she passed away in May of 1997, this cookbook was a treasure I could not get rid of. And so even today, it has an honored place on my book shelf along with her treasured works of Jewish studies and her dearly loved novels by her favorite authors. (Especially the dog eared copy of Enough Rope by Dorothy Parker.) It is stained, torn and tattered and the red binding is badly faded, but best of all, there are still her home made tabs sticking out of the book, where her favorite recipes were located. Stuffed within those precious pages are my mother's handwritten notes on how she felt about each dish and how to change certain recipes she clearly did not care for. The personality and essence of my mother resides within the pages of this book. Every time I go back to my shelf to hold this gem in my hands, I get a sense of my mother. It's smell, the brittle pages...all bring me back to my childhood again.
I never cared for my Mom's cooking, but she did try. She preferred instead to stay up late writing in her journal, or reading about history. But she did her best to comply with the world in which she lived and cooked for her family using this book. It was not an easy task, especially when I came along and was a self professed vegetarian from the age of 7 in the meat and potato world of the 1950's. The copyright date on my mother's book is 1948. ( I came along in 1949.) On the top it says...The way to a Man's heart.
I doubt that any man, woman, or child in today's world might find the majority of these recipes tantalizing, but they sure were swell back in the 1950's, especially when I donned an apron and stood beside my mother making dinner for the family. Sweet memories!!!

[Holly R W · Rating 3 out of 5]

The following review is of the first edition of the Settlement Cookbook published in 1903. There are later editions of the cookbook that may have different recipes.

Much to my surprise, Barnes and Noble was able to have the original edition of this cookbook printed for me for an affordable $15. Written in 1903, the cookbook has changed through the years, but is still in demand. My edition is called "The Way to a Man's Heart". Per the book, the recipes were compiled by Mrs. Simon Kander and Mrs. Henry Schonfeld for the Milwaukee Settlement House. The recipes and household advice were aimed at helping new Jewish European immigrants assimilate into American life. I read it less for using the recipes and more for an insight into this rich history, but had hoped for some recipes I could use.

I first heard about the cookbook through a friend who was stunned to learn that a treasured family recipe handed down by her grandmother (and thought to be hers) is in the Settlement cookbook. What I have found in looking through the book are recipes reflecting the times, such as:
* Many using celery or chestnuts (thought to be sophisticated vegetables). There is a recipe for green peppers stuffed with celery that sounds awful to me.
*Quite a few recipes using lobster and oysters that are decidedly non-kosher.
*A scarcity of recipes for foods that I think of as traditional - tsimmes, brisket, chicken soup, etc. Although there is one for pickled herring, which I would never make. And a recipe for matzoh balls.
* Recipes for milk toast and egg cutlets, recipes common to that time period.

Over-all, I found it to be quite interesting. There is a large dessert section of the cookbook for all of you bakers out there, that may have better recipes. Maybe in my next life, I'll learn how to bake!

[Yamo · Rating 5 out of 5]

I have a dog eared copy from both my grandmother and mother with their own recipes on various pieces of paper stuck between the pages. Everything is in this book including measuring conversions, roasting times, baking times, adjusting for high altitude cooking and various tips and "secrets"

[Karyn · Rating 5 out of 5]

Although much of the menus are outdated, as are many of the recipes, it is still a cookbook I pull out when searching for the origin of a recipe. When I want to see how a recipe was at its most basic, I refer to this to see how it evolved.

[Fredrick Danysh · Rating 3 out of 5]

A collection of tested recipes for the home kitchen. A wide spectrum of dishes are covered by over 1,000 easy to prepare recipes. Sample menus are also provided.

[Sherry (sethurner) · Rating 3 out of 5]

This is a facsimile edition of the 1903 classic cookbook from MIlwaukee. I like reading the household hints, and seeing the old recipes. They strike me as both simpler (in terms of numbers of ingredients) and more labor intensive (in terms of not using convenience items we take for granted).

[Lynn Szwalkiewicz]

This is a wonderfully large old book with local history. It's written like a homemaking manual and covers everything from etiquette to recipes. I've really enjoyed reading it and trying some recipes. My copy is the 24th edition with a copyright of 1941.

[Rosemary · Rating 5 out of 5]

I've been cooking from this book for 37 years, and am on my third copy. Good, old-fashioned recipes with ingredients most people have on hand.

[Genevieve Grady · Rating 4 out of 5]

This is a sentemental favorite since I grew up with this cookbook as our house staple. Nonetheless, it has every fundamental cooking need. I strongly recommend it!

[Michelle Stockard Miller · Rating 5 out of 5]

This was my family's cookbook which we probably acquired in the late 70s. My copy is now missing its cover and is split in half, and yet I will not let it go. I have made so many things from this cookbook over the years. Most significantly is my almond stuffing which I make every year during the holidays. It is much loved by my entire family, extended family, and even friends. If by chance I don't make it one year, I am promptly asked why.

What made me add this book today after so many years? My friend Lucy and I are reading and discussing Good Wives: Image and Reality in the Lives of Women in Northern New England 1650 - 1750 by Laurel Thatcher Ulrich. In the first part of the book, the author compares the lives of three women of the era. One of them cooks and bakes extensively, and the book outlines just how difficult cooking and baking was in those times. It made me think of my Settlement Cookbook, though from a newer era, but still primitive in its ways. I'm going to get it out and start cooking from it more, for old times sake.

[Correen · Rating 5 out of 5]

My five stars are for the read, history, effort of the authors, and breadth of coverage -- not the quality of the cookbook. I grew up with a later version of the Settlement Cookbook but never thought to actually read. It was instead a source of information.
The 1903 book was a delight to read. The women assembled it must have collected recipes for years and must also have gone out into their community and gathered recipes from a range of women's experience. The recipes do not follow a consistent format and sometimes the recipes are obviously incomplete. Stoves at that time did not give much information about the temperature of the oven or fire. Women are told to use a hot or medium oven and may be told to increase or decrease the heat while the food item cooks. Food preparation took skill!

The authors included non recipe information on how to serve food, portions of food, values of food. Recipes sometimes included such information as whether the item contained "proteid."

[Marilyn · Rating 5 out of 5]

This is my favorite cookbook. I used it so much it fell to pieces. It had a recipe for sweet potatoes and apples I have not been able to find. My cookbook was thrown away when i moved by someone who thought it was trash.

[Edie Walls · Rating 4 out of 5]

My family's copy of The Settlement Cookbook is taped together at the spine because my great grandmother used it so often. There's a fudge recipe in here that we make all the time!

[Chelsea · Rating 4 out of 5]

Apple snow! Weird and amazing

[Sarah]

2024 #5. What a delight to read my grandmother and great-grandmother’s cookbook from Milwaukee!❤️

[Honest Mabel · Rating 2 out of 5]

whoever typed this up it’s typo central

It was annoying and not something that I could get passed as it was very distracting and just ugh. Too much

[Jenny Chin · Rating 5 out of 5]

What fun

[Deborah Cleaves · Rating 2 out of 5]

Too out of date. Uninformative [steps missing in recipes or oversimplification]. Archaic ingredients. Just not particularly helpful. Have a couple of ancient and venerable encyclopedic cookbooks which still bring joy and information and have recipes with instructions that can be followed. [Orange meringue pie anyone? Yummy.] Much better than this cookbook which advises you to butter saltines and bake them. Really?

[Fredrick Danysh · Rating 4 out of 5]

Originally published in 1903, The Settlement Cookbook features traditional recipes of the period gleamed from the Settlement House in Milwaukee. It contains some recipes that would be considered lost today.

[Heather · Rating 4 out of 5]

This book has the best pound cake recipe, according to my boyfriend's grandma. I can't wait to try this and other recipes in this book

[Rebeca Schiller]

To read my review go here: http://www.alvahsbooks.com/?p=421

[Alessandra · Rating 2 out of 5]

Melting pot fare meant to "Americanize" immigrants, it's pretty basic middle American stuff. My 1949 edition includes a recipe for chicken chop suey which requires "Chinese sauce," whatever that is.

[Starr Gotzen · Rating 5 out of 5]

I bought this book for my daughters, too. Great kitchen hints and fabulous recipes.

[Deborah · Rating 3 out of 5]

This was a difficult book. It makes a good reference book, as opposed to an everyday cookbook.

[Flory · Rating 5 out of 5]

19th edition, November 1981

[Stuart · Rating 2 out of 5]

Maybe I don't have the 1903 edition.... but it came from my mother's collection.