<p><span style="color:#9C0000"><strong>(COOK-BOOK).</strong></span></p>
<p><br /></p>
<p>The Jewish Manual; Or, Practical Information in Jewish and Modern Cookery, With a Collection of Valuable Recipes & Hints Relating to the Toilette. Edited by a Lady. </p>
<p><span style="color:#9C0000"><strong><br /></strong></span></p>
<p><span style="color:#9C0000"><strong>FIRST EDITION.</strong></span></p>
<p><br /></p>
<p>pp. xxi, 244, (1 blank). Occasional staining. Fine modern hunter-green half morocco over marbled boards, spine intricately gilt; retaining original cover and spine tipped to rear blank. 8vo. </p>
<p><br /></p>
<p>London, T. & W. Boone, 1846.</p>
<p><br /></p>
<p><span style="color:#9C0000"><strong>The First Kosher Cook-book in the English Language.</strong></span></p>
<p><br /></p>
<p>The anonymous author was in fact the noble <span style="color:#9C0000"><strong>Lady Judith Montefiore, </strong></span>wife of the celebrated Sir Moses Montefiore of Ramsgate. </p>
<p><br /></p>
<p>In this significant cookbook Lady Judith Montefiore sought to elevate home cooking with social polish while remaining true to the tenets of Jewish practice. Additionally she intended that her cookbook would attract the attention of “those ladies not of the Hebrew persuasion” by providing them with recipes for sophisticated fare that was only incidentally Kosher. </p>
<p><br /></p>
<p>Offered here are recipes for traditional Jewish dishes as well as those that reflect the wider culture in which English Jews lived, as could be found “at all refined modern tables.” Given that fashionable Victorian tables were often groaning with prohibited foods, including elaborate combinations of dairy and meat, shellfish, and pie crusts made with lard, the author had at hand a tall task. Perhaps more important than the recipes themselves is the fact that Lady Judith served a message that one can be “genteel without being Gentile.” </p>
<p><br /></p>
<p>Lady Judith Montefiore belonged to what historian Todd Endelman calls “England’s upper-upper-middle-class.” Although the Jews of England were not permitted to stand for Parliament until the Emancipation Act of 1858, they nonetheless enjoyed all other civil rights in full and certainly prized a higher social status than Jews were able to attain elsewhere in Europe. </p>
<p><br /></p>
<p>Also included here is information on: “The Complexion, the Hair, the Teeth, Hands and Nails, Dress, Diet and the Influence of the Mind as Regards to Beauty.”</p>
US$5,500
Books, Maps & Manuscripts
kestenbaum· Jan 2025
<p><span style="color:#9C0000"><strong>(COOK-BOOK).</strong></span></p>
<p><span style="color:#9C0000"><strong><br /></strong></span>The Jewish Manual; Or, Practical Information in Jewish and Modern Cookery, With a Collection of Valuable Recipes & Hints Relating to the Toilette. Edited by a Lady. </p>
<p><br /></p>
<p><span style="color:#9C0000"><strong>FIRST EDITION.</strong></span></p>
<p><br /></p>
<p>pp. xxi, 244, (1 blank). Occasional staining. Fine modern hunter-green half morocco over marbled boards, spine intricately gilt; retaining original cover and spine tipped to rear blank. 8vo. </p>
<p>London, T. & W. Boone, 1846.</p>
<p><br /></p>
<p><span style="color:#9C0000"><strong>The First Kosher Cook-book in the English Language.</strong></span> </p>
<p><br /></p>
<p>The anonymous author was in fact the noble <span style="color:#9C0000"><strong>Lady Judith Montefiore, </strong></span> wife of the celebrated Sir Moses Montefiore of Ramsgate.</p>
<p><br /></p>
<p>In this significant cookbook Lady Judith Montefiore sought to elevate home cooking with social polish while remaining true to the tenets of Jewish practice. Additionally she intended that her cookbook would attract the attention of “those ladies not of the Hebrew persuasion” by providing them with recipes for sophisticated fare that was only incidentally Kosher. </p>
<p><br /></p>
<p>Offered here are recipes for traditional Jewish dishes as well as those that reflect the wider culture in which English Jews lived, as could be found “at all refined modern tables.” Given that fashionable Victorian tables were often groaning with prohibited foods, including elaborate combinations of dairy and meat, shellfish, and pie crusts made with lard, the author had at hand a tall task. Perhaps more important than the recipes themselves is the fact that Lady Judith served a message that one can be “genteel without being Gentile.” </p>
<p><br /></p>
<p>Lady Judith Montefiore belonged to what historian Todd Endelman calls “England’s upper-upper-middle-class.” Although the Jews of England were not permitted to stand for Parliament until the Emancipation Act of 1858, they nonetheless enjoyed all other civil rights in full and certainly prized a higher social status than Jews were able to attain elsewhere in Europe. </p>
<p><br /></p>
<p>Also included here is information on: “The Complexion, the Hair, the Teeth, Hands and Nails, Dress, Diet and the Influence of the Mind as Regards to Beauty.”<br /></p>
