[MCGUIRE, Judith White]Biblio.com
[MONTEFIORE, Judith (Lady)].Biblio.com
A Manual of Jewish Cookery. The Jewish manual or practical information in Jewish and modern cookery with a collection of valuable recipes and hints relating to the toilette.
réf. 113981London T. & W. Boone 1846. . First edition; 8vo 18 x 13 cm original blind-stamped brown cloth with gilt title old ownership inscriptions to inner front cover neat repairs to joints and extremities closed tear to title professionally repaired a few small marginal tears and mild staining to pages pp.181-188 bottom margin trimmed slightly shorter than the rest; 224 10 pp. last 10 pages mis-paginated. Scarce kosher cookery book anonymously published 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 society in London they also spent much of their time and earnings on Jewish causes. They helped to fund the first settlement for farming in the Holy Land and travelled to Israel several times where they were always well received. Lady Montefiore herself was acknowledged even by the most observant of rabbis and was honoured by taking part in their Shabbat services. She was also a member of the board of the Jews' Orphan Society and the Ladies' Loan and Visiting Society becoming 'Lady Montefiore' when her husband was knighted by Queen Victoria in 1837. When she died in 1862 Sir Moses opened the Judith Lady Montefiore College at Ramsgate England. She is remembered as a generous philanthropist and inspiring leader among the Jewish community and especially within the State of Israel. The Manual of Jewish Cookery was one of the first British cookbooks devoted to the Hebrew kitchen; the recipes are simple clear and economical for the time. After the section on cooking the author has added several chapters on the feminine toilette. London, T. & W. Boone, 1846. hardcover
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