The Jewish Manual: Or Practical Information in Jewish & Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

by Judith Cohen Montefiore, Chaim Raphael

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 assumed to be necessary ingredients of nearly every dish but from the entire absence of all the receipts peculiar to the Jewish people.

Genres: Cooking

30 pages, Paperback

First published October 1, 1983

About the author

Judith Cohen(1784-1862), daughter of Levi Barent Cohen

Reviews

[Justin · Rating 3 out of 5]

I am not a fan of the organization/layout

[Elizabeth · Rating 3 out of 5]

Didn't have anything specific to Judaism. No kashering rules. Some recipes even included lard!

[Susan Molloy · Rating 3 out of 5]

Herein is the “Practical Information in Jewish And Modern Cookery.”

My 2015 review: This is a good book I read to pass the time during a lull at the office.

My 2022 review: I found this old cookbook to be interesting and some of the recipes curiosities. For example, what makes the following “mango”?

CUCUMBER MANGO. Cut a large cucumber in half, length ways, scoop out the seedy part, and lay it in vinegar that has been boiled with mustard-seed, a little garlic, and spices, for twenty-four hours, then fill the cucumber with highly-seasoned forcemeat, and stew it in a rich gravy, the cucumber must be tied to keep it together.
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This seems to be overly sweet:

PASSOVER PUDDING. Mix equal quantities of biscuit powder and shred suet, half the quantity of currants and raisins, a little spice and sugar, with an ounce of candied peels, and fine well beaten eggs; make these into a stiff batter, and boil well, and serve with a sweet sauce. This pudding is excellent baked in a pudding tin, it must be turned out when served.
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Here is an interesting version of my favorite soup, although the additional of mushroom ketchup turns my stomach (mushrooms do not appeal to me in this soup):

OX TAIL SOUP. Have two well cleaned tails and a neat's foot, cut them in small joints and soak them in water, put them in a stew-pan with a large piece of clarified suet or fat, and let them simmer for ten minutes, then put to them between three and four quarts of cold water, four onions, a bunch of sweet herbs, a carrot, a turnip, a head of celery, and season with whole pepper, allspice, two or three cloves, and salt; let it stew till the meat is tender enough to leave the bones, then remove it from them, as the bones are unsightly in the soup; thicken if necessary with browned flour, and just before serving, add a glass or more of port wine, and a little mushroom ketchup.
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This is more of an educational book for my purposes and will come in handy for my future books I am in the process of writing.

🟣Kindle version.

[Gaylin Walli · Rating 3 out of 5]

There's no easy way to rate a book that technically no longer as the same kind of audience. This book's strengths in the current millennium are not so much instructions on how to cook the great, cheap food of the day, but instead on ideas that we may still be able to apply regardless of the time. Today's economy of the poor is not really so much different than when this book was written. People needed good food then, cheaply obtained. Many of us need that or seek it today. Making things stretch, filling the belly cheaply, these are the strengths this book has to offer for the person willing to look a little deeper and, if you'll pardon the expression, refuse to be spoon fed with "cook this today and this tomorrow and this the next day." Read this book for ideas, not for instructions and you'll be satisfied.