The introductory texts reproduced here were written by the original Feeding America team to contextualize the books that were selected for inclusion as part of the 2001 digitization project.
Henriette Davidis' Practical Cook Book. Compiled For The United States From The Thirty-fifth German Edition.
Milwaukee, Wis., H.H. Zahn & Co., 1897.
German contributions to American cuisine are many, varied and among the most early. This volume, in its many incarnations, became the standard and perhaps the most popular kitchen guide for German-Americans in the 19th century. First published in Germany, in German, it was as popular in America as it was there. The book was in print for more than 50 years both in Germany and in America. Here it was published in both English and German, and under a number of different titles. It first appeared in Milwaukee in 1879 in an English translation with measurements and ingredients adapted for German-Americans. The author is so well-known and regarded in Germany that her books reside in a museum, in Dortmund, about the life of 19th century women.
This is a rich volume, particularly strong in baking and preserves. There are many solid German and European recipes, both for everyday cooking and for special occasions. It also includes sections on homemaking, carving, and napkin folding.
