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Kochbuch

Ms. Coll. 1057

This is a finding aid. It is a description of archival material held at the University of Pennsylvania. Unless otherwise noted, the materials described below are physically available in our reading room, and not digitally available through the web.

Summary Information

Repository:
University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts
Creator:
Reichard, Betti Bondy
Title:
Kochbuch
Date:
1891
Call Number:
Ms. Coll. 1057
Extent:
1 volume
Language:
German
Language Note:
In German
Abstract:
A late nineteenth-century German cookbook kept and written by Betti Bondy Reichard. The volume contains twenty-seven culinary categories spanning 770 numbered pages including a table of contents.
Cite as:
Betti Bondy Reichard Kochbuch, 1891, Ms. Coll. 1057, Kislak Center for Special Collections, Rare Books and Manuscripts, University of Pennsylvania
PDF Version:

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Scope and Contents

Comprises a compendium of culinary recipes collected and written by Betti Bondy Reichard. Stamped in gold letters on the front cover is the title, author, and date. A densely written volume in German cursive containing 2,222 numbered recipes divided into twenty-seven categories. Recipes include appetizers, soups, main entrées, desserts, breads, and preserves. The last category is unnumbered with a title listing various desserts. Written on the first page is "Inhalts verzeichnis seite 691-769." The contents at the end of the volume contains a recipe number, title, and page number. At the top of page 691 preceding the contents are two short lists with abbreviations and conversions. On pages 623 to 640 preceding the table of contents are recipes written in pencil in a different hand. The volume has 770 numbered pages.

I. Suppen.

II. Klassen Suppen.

III. Fleischspeisen.

IV. Sossen.

V. Braten.

VI. Geflügel.

VII. Gemüse und Hülsenfrüchte.

VIII. Salate.

IX. Kompotte.

X. Fische.

XI. Mehl Speisen.

XII. Torten.

XIII. Bäckerei.

XIV. Pasteten.

XV. Auflaufe, Pudding.

XVI. Gelen.

XVII. Frucht Säfte.

XVIII. Creme.

XIX. Marmeladen.

XX. Früchte, Gemüse und obst einzulegen und dünsten.

XXI. Bonbons, Zeltel und Überzuckertes.

XXII. Eis oder Gefrorenes.

XXIII. Likören.

XXIV. Getränke.

XXV. [?] Essig.

XXVI. Oster Speisen--Mehlspeisen, Auflauf, Pudding, Torten.

Administrative Information

Publication Information

University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts,  April 2015

Finding Aid Author

Finding aid prepared by Donna Brandolisio

Access Restrictions

This collection is open for research.

Use Restrictions

Copyright restrictions may exist. For most library holdings, the Trustees of the University of Pennsylvania do not hold copyright. It is the responsibility of the requester to seek permission from the holder of the copyright to reproduce material from the Kislak Center for Special Collections, Rare Books and Manuscripts.

Source of Acquisition

Sold by Kadem Auction House (Jerusalem, Israel), 2014

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Controlled Access Headings

Form/Genre(s)
  • Cookbooks
  • Manuscripts, German--19th century
  • Recipes
Subject(s)
  • Cooking, German

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Collection Inventory

Volume

Kochbuch, 1891.

1