A Manual of Jewish Cookery.

£7,500 · Offered by Shapero Rare Books

scarce kosher cookery book by Lady Montefiore When first published in 1846, the identity of 'the Lady' to whom the work is accredited was unknown. Only later after much scholarly research was the identity of the author discovered. Judith Cohen was known for her social influence and generosity throughout the Jewish community. She married Moses Montefiore in 1812, and together they became two of the most well-known members of the British-Jewish elite. The pious Montefiores observed the Mosaic dietary laws and kept a strictly kosher kitchen. This required that their meat be ritually slaughtered and that they observe the biblical injunctions in Exodus XXIII: 19 and Deuteronomy XIV: 21, 'You shall not seethe a kid in its mother's milk' which was interpreted as to never mix dairy with meat in cooking. Eating dairy and meat in the same meal was also prohibited, as was serving pork, shellfish, hares, rabbits and swans, as well as the consumption of the blood of any animal. Due to their strict observance, Judith set about creating substitutions for these ingredients as favoured by their gentile guests. Supplies of kosher smoked beef and 'chorisa' (sic: Spanish style beef chorizo) as a spicy substitute for ham and bacon; of olive oil to replace dripping or lard for cooking meatless meals; of almond-cream as a substitute for dairy cream in puddings and sweet dessert dishes are all substitutions that Lady Montefiore proposes. Whilst the Montefiores participated in upper-class Christian s

• Binding: Hardcover

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