“... there is, however, a definite want of a good Jewish cookbook.”

Foreword to the First Edition of the Complete Practical Cookbook for the Jewish Kitchen, by Bertha Gumprich, née Meyer; Jewish Museum Berlin, gift of Herbert and Elisabeth Simon, 2008

Foreword to the First Edition

One does not need to be the most discerning of gourmets to believe that good, tasty cuisine increases the joy of life. And anyone can cook well while being frugal. The secret to creating delicious dishes lies solely in the proper combination and proportionate use of ingredients. A reliable cookbook can give a young, inexperienced housewife guidance on this proper use. It should not be denied at this point that the quite rich cookbook literature available contains much that is useful and practical; there is, however, a definite want of a good J e w i s h cookbook. Such cookbooks as are available are either not J e w i s h, or not p r a c t i c a l. Not Jewish, in that the various recipes only too often employ or combine ingredients the use of which is not possible in a real Jewish kitchen, and not practical, because they mostly fill their pages with all manner of recipes and codes of conduct (for example concerning childhood illnesses) that s i m p l e m i d d l e-c l a s s kitchens seldom observe. The author has tried to avoid these two pitfalls in this practical and Jewish cookbook. What helps her in this is her more than thirty years of experience in the service of the culinary arts. For years, there has hardly been a distinguished Jewish celebration in the county of Trier and beyond to which the author was not called in as a cook. That she has always kept a strictly orthodox kitchen is certain to be testified everywhere. And so I have drawn from the rich treasure of my experience to increase the dining pleasure of even those Jewish families where the woman is not exactly a perfect cook, but can soon become one with the help of a little instruction, such as this cookbook is intended to provide.

Trier, the month of roses 1888

Foreword to the Second, Third, and Forth Edition of the Complete Practical Cookbook for the Jewish Kitchen, by Bertha Gumprich, née Meyer; Jewish Museum Berlin, gift of Herbert and Elisabeth Simon, 2008

Foreword to the Second Edition

The cookbook I published a few years ago for the Jewish kitchen found such friendly reception in all quarters that, in just a few years, around a thousand copies of the first edition were sold without the help of any advertising. This circumstance alone is proof that the cookbook's publication met a genuine need. My work was also met with praise in professional circles. Constantly increasing demand for the book's completely sold-out first edition has led me to publish this second edition, which can be considered both as an expanded and an improved one. The cookbook has been subjected to a thorough review and enriched with many new recipes.
May the book in its new guise win many new friends and increase the pleasures of dining and thus the family and festive joys of Jewish circles! This is the author's sincere desire.
Trier, June 1896

Foreword to the third edition

It is to the great satisfaction of the author that a new edition of the “Cookbook for the Jewish Kitchen” has become necessary after such a short time. The book appears in an entirely new design and has once more been expanded with new recipes. An appendix on setting the table and serving at celebrations is also included, which will surely be of use to many. The cookbook, which has enjoyed growing recognition particularly in the Rhine Province and Southern Germany, will surely benefit some old and new households, and preserve the Jewish cuisine's time-honored reputation. May the circle of our readership continue to expand, and through this, may many a gourmet who has only been able to satisfy his palate “outside” be introduced to the joys of genuine Jewish family life at home.
Trier, November 1899

Foreword to the fourth edition

The surprisingly quick sales of the third edition have made a new edition necessary, which remains unchanged in terms of its contents. Special care has been taken with the design so that the book may evoke all-round satisfaction as a gift.
The author.

Recipes for Pancakes from the Complete Practical Cookbook for the Jewish Kitchen, by Bertha Gumprich, née Meyer; Jewish Museum Berlin, gift of Herbert and Elisabeth Simon, 2008

1. Pancakes with a Sweet-and-Sour Sauce

Make a pancake batter from a pound of flour, three eggs, a touch of salt and as much water as required to make a batter; use it to cook pancakes in fat and oil until nice and golden, and then cut them into noodles. Serve them with a sweet-and-sour sauce.

2. Pancakes in a Different Way

Take a pound of flour, three eggs, a little cinnamon, two tablespoons of sugar and as much water as required to beat it to a good batter; use it to cook pancakes in fat or oil, then immediately sprinkle with sugar.

3. Pancakes with Apples

Make a pancake batter as explained above. Put some of this batter in a pan, lay peeled very thin apple slices on top and push into the batter a little, sprinkle with sugar and cook as explained above.

4. Pancakes with Egg and Smoked Meat

Put fat into a pan, cover it with very thin slices of smoked meat and fry on both sides until golden. In a bowl, beat three eggs with a little salt and pour this over the meat. Prick with a fork in all directions until the mixture is no longer runny. Then serve the pancake on a dish.

5. Hot Pancakes

Mix two egg yolks into a thin batter with two tablespoons of flour, a glass of water and a little salt; add two egg whites that have been beaten into stiff peaks. In a pan, heat fat, butter or oil, then pour in just enough of the batter so that the bottom of the pan is covered, because the pancake will only be cooked on one side. When the pancake has started to cook, cover the pan with a suitable lid to make the pancake fluffier. When the pancake is ready, roll it up and serve it as an accompaniment to vegetables. If it is to be eaten with compote, it can be sprinkled with fine sugar before being rolled up.

6. Poor Knight (French Toast)

Fresh white bread can be used for this. Rub off the crust all the way around, then cut the bread roll into finger-width strips. Thoroughly beat together four eggs, a wine glass full of water, two tablespoons of sugar and a little cinnamon. Allow the slices of bread to soften in this mixture, then dip them first in beaten egg and after that in breadcrumbs. Fry in hot fat on both sides until nicely golden, and sprinkle with sugar.

7. Omelet

Beat four egg yolks with 1 ½ tablespoons of fine flour and a little sugar until very smooth. Beat the egg whites into peaks and stir in. Put the mixture in a pan with hot soup fat. When the omelet is nice and golden, cover it with jam, fold it over, put it on a warm dish and sprinkle with sugar.

8. Omelet in a Different Way

Make the omelet batter as described above, but only use one tablespoon of fine flour and only put two beaten egg whites into the batter. Cook the omelet in soup fat, then place little heaps of jam the size of hazelnuts on the omelet, beat the other egg whites into peaks, cover the omelet with this mixture and sprinkle with sugar. Allow the beaten egg whites to go nicely golden in the oven.

9. Omelet Soufflé

Mix three egg yolks with three tablespoons of sugar until nice and smooth. Heat soup fat in a pan until hot, and then allow it to cool down a little. Beat the egg whites into peaks and add to the egg yolk along with a small tablespoon of Arak. Then pour the mixture into the pan and allow it to cook over a not-too-hot flame until lightly golden. When the mixture starts to become dry on the surface, quickly fold it over and serve the omelet on a warm dish.