Books > The International Jewish Cook Book (1919)

The International Jewish Cook Book

Subtitle

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author

Florence Kreisler Greenbaum, Instructor in Cooking and Domestic Science

Published

1919. Second edition.

Table of Contents

• Publishers' Note
• Preface
• Remarks
• How to Set the Table for the Seder Service
• Passover Dishes
• Recipes
  • Appetizers
  • Beverages
  • Breads
  • Cheese
  • Desserts
  • Eggs
  • Fruit
  • Meat
  • Pancakes & Waffles
  • Pasta
  • Preserves & Pickles
  • Rice, Cereals, Grains
  • Salads
  • Sauces & Spreads
  • Seafood
  • Soup
  • Vegetables
  • Miscellaneous Recipes

This cookbook can be downloaded in full from Project Gutenberg.