Easy and Economical Book of Jewish Cookery, Upon Strictly Orthodox Principles, An.
SCARCE
[Cookbooks] Atrutel, Estella. An Easy and Economical Book of Jewish Cookery, Upon
Strictly Orthodox Principles. London: P. Vallentine. 1894.
8vo.; blue cloth, stamped in gilt; light wear.
Third edition, with the 20 page appendix. With six pages of advertisements on the endpapers, for
kosher butchers, poulterers, Bar mitzvah present suppliers, etc.
Mrs. Atrutel sets out her agenda in her opening sentence: “Good Stock and Good Sauces are the
foundation of Good Cookery,” and follows with 550 recipes ranging from fish, to cakes and
puddings, as well as some menus for large dinners. She gives detailed directions for Passover
cookery, the food necessary for the nine days previous to the fast of Ab and adds a few
observations for the young reader on religious observances necessary in the kitchen, referring
particularly to the washing of poultry.
First published in 1874 and then again in 1880, An Easy and Economical Book… is dedicated to
the Baroness Lionel de Rothschild, to whom Mrs. Atrutel boasts of the diversity of Jewish
cookery writing: it is “not confined to the old English of roast, boiled, or grilled, but largely
partakes of the more savoury dishes of France, Italy, and Germany.”
Extremely scarce in any edition. No edition in any of the bibliographies. Only one copy of this
edition in OCLC in the New York Public Library (listing four copies of the 1880 edition and only
one of the 1874 edition). Not in COPAC, which has only one copy of each of the other two
editions at the Wellcome and Cambridge University Libraries.
(#4656108)
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