Ellen H. Richards's Books

Learning to Cook in 1898

A Chicago Culinary Memoir

By: Ellen FitzSimmons Steinberg

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Learning to Cook in 1898

A Chicago Culinary Memoir

By: Ellen FitzSimmons Steinberg

Learning to Cook in 1898 is more than just a cookbook or a collection of nostalgic recipes. While the volume does contain treasured family recipes, the book's primary focus is on the efforts Irma Rosenthal Frankenstein took to educate herself about cooking, nutrition, health, and household management as a young, American-born, middle class Chicago bride of Jewish heritage at the turn of the century. In this volume, author Ellen F. Steinberg analyzes primary material found in Irma's "First Cook Book" and memoirs. She focuses on approximately one year in Irma's life during which the bride-to-be collected recipes for a variety of entrees, vegetable dishes, soups, salads, tea sandwiches, baked goods, and desserts. Though many of these recipes have obvious German roots, some were clipped from local newspapers and women's magazines, demonstrating Irma's efforts to combine her family's culinary traditions with modern American foodways. Eleanor Hanson, a culinary professional, worked with Steinberg to adapt more than eighty of the recipes for modern cooks. Learning to Cook in 1898 offers insights into everyday life of the era, the sphere of women's experience, and the customs of German and German-American communities in the Midwest. The text and recipes together will give readers interested in culinary history an opportunity not only to step back into the past but also to sample the rich tastes of those times.

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Page Count

244

Publisher

Wayne State University Press

Published Date

ISBN 10

0814333648

ISBN 13

9780814333648

From the Jewish Heartland

Two Centuries of Midwest Foodways

By: Ellen F. Steinberg,Jack H. Prost

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From the Jewish Heartland

Two Centuries of Midwest Foodways

By: Ellen F. Steinberg,Jack H. Prost

From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike. Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.

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Page Count

226

Publisher

University of Illinois Press

Published Date

ISBN 10

0252093151

ISBN 13

9780252093159

Chemistry of Cooking and Cleaning

A Manual for Housekeepers

By: Ellen Henrietta Richards

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Chemistry of Cooking and Cleaning

A Manual for Housekeepers

By: Ellen Henrietta Richards

Through Ellen Richards's 1882 work, householders of the day could learn about the chemical processes behind such home chemistry as the rising of bread, baking soda, the science of nutrition, and cleaning products.

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Page Count

102

Publisher

Applewood Books

Published Date

ISBN 10

1429011688

ISBN 13

9781429011686

God's House

By: Ellen Javernick

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God's House

By: Ellen Javernick

Describes the appearance and significance of objects in a Catholic Church building.

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ISBN 10

0819830968

ISBN 13

9780819830968

Book's by Ellen H. Richards

Learning to Cook in 1898

Learning to Cook in 1898

From the Jewish Heartland

From the Jewish Heartland

Chemistry of Cooking and Cleaning

Chemistry of Cooking and Cleaning

God's House

God's House

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