1919 - The International Jewish Cookbook Recipes
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The International Jewish Cookbook

Written by Florence Kreisler Greenbaum
New York: Bloch Pub. Co., 1919

This book contains recipes According to the Jewish Dietary Laws with the Rules for Kashering.

Here are some recipes from the book.

Appetizers

Sardine Canapes
Chopped Onions and Chicken Fat
Egg Appetizer
Ambrozia
Red Pepper Canapes

Sandwiches

Celery Sandwiches
Nut and Raisin Sandwiches
Olive Sandwiches
Sardine Sandwiches
Egg and Olive Sandwiches

Soups

Consomme
Noodle Soup
Sour Soup
Spinach Soup

Fish

Jewish Method of Frying Fish
Sweet Sour Fish
Gefillte Fisch
Baked Chopped Herring
Kedgeree

Sauces for Fish and Vegetables

Cucumber Sauce
Mustard Sauce

Meats

Brisket of Beef
Meat Olives
Baked Hash
Pickled Meat Home Made Corned Beef
Lamb and Macaroni

Poultry

Chicken Casserole
Chicken Paprika with Rice

Vegetables

Jerusalem Artichoke
Sour Buttered Beets
Boiled Lettuce
Lemon Carrots
Fried Cabbage
Baked Eggplant
Tsimess
Curried Potatoes
Farsole
Baked Lentils

Salads

Cucumber Salad
Fruit Salad

Mehlspeise (Flour Foods)

Noodles and Apples
Noodle Kugel