The Cook Behind America's First Yiddish Cookbook

By Gianna Palmer

Several years ago, while on a walk with his dog, John Lankenau came across a tombstone leaning against a fire hydrant on Manhattan’s East Fourth Street. Most of the writing on the tombstone was in Hebrew, but not the name: Hinda Amchanitzky.

Lankenau rescued the tombstone from the sidewalk and went looking for answers: Who was this woman? Where was she actually buried? With the help of a genealogist, New York Times reporter, and New York City’s commissioner of records, the facts emerged. Remarkably, Amchanitzky was the author of the first Yiddish cookbook published in America. A copy of her book is archived in the Library of Congress.

The tombstone was reunited with its proper grave in Staten Island in 2011, over 100 years after Amchanitzky died. Though the peculiar circumstances surrounding her misplaced gravestone made modern headlines, Amchanitzky was certainly no wallflower in her lifetime.

“She was something of a mover and a shaker,” said Jane Ziegelman, a food historian and author of “97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement.”

Ziegelman’s sense that Amchanitzky was likely a “local East Side celebrity” stems from the fact that Jewish women living on the Lower East Side at the turn of the century had essentially one place to look for new recipes: Amchanitzky’s “Manual of How To Cook and Bake,” which she self-published in 1901.

“In a sense, they adopted Hinda as a kind of culinary profit: someone who spoke their language, who shared their values, but who could also lead them into the new food territory which they discovered in New York, ” Ziegelman said as she presented her research on Amchanitzky at the Lower East Side Tenement Museum on Wednesday evening, where she was joined by Annie Polland, head of education and programs at the museum, and Sam Roberts, the Times journalist who originally broke the story of Amchanitzky’s tombstone.

Born in Russia, Amchanitzky traveled throughout Europe as a young woman and made her living as a cook. After emigrating to New York in 1895, she opened several restaurants on the Lower East Side. Amchanitzky mentioned this detail with great pride in her cookbook’s forward, writing that the best guarantee that her cookbook would prove “highly useful to every woman and bring complete satisfaction to many homes” was the fact that she had run restaurants in New York for many years “where the finest people with their capricious stomachs came for sustenance and everyone was very happy with my food.”

Amchanitzky’s was not only the first Yiddish cookbook published in America, it was among the first Yiddish cookbooks published worldwide. Until this point, recipes were passed down orally between generations of Jewish women; Amchanitzky’s 15-cent cookbook was a departure from this tradition.

“Hinda was clearly experimenting with a new form,” said Ziegelman.

Though many of the cookbook’s 148 recipes are Jewish classics — gefilte fish, chopped herring, chicken soup, stuffed spleen — less-than-traditional dishes that Amchanitzky came across in her travels or as a New York immigrant also make the cut, including English pot roast, hamburger steak, oatmeal and eight kinds of pie.

Among the roster of recipes is the following for Cranberry Strudel:

Cranberry Strudel

Editor’s Note: Following this recipe from over a century ago takes a bit of creative liberty. For example, instead of a “glass of fat” i.e. shmaltz, Ziegelman suggests substituting a cup of unsalted butter and adding a pinch of salt. To “rub” ingredients together translates to blending them together well. Ziegelman recommends baking for about 35-40 minutes. The end result is not so much a strudel as it is akin to a fruit buckle or bar — a very good one.

Take a quart of good cranberries, a half pound of sugar and a bit of water. Cook until thick and put aside to cool. Take a glass of fat, a glass of sugar, 2 eggs and rub them together. Pour a glass of water into it and mix it well. Take two glasses of flour, two and a half teaspoons baking powder, mix them together and rub it together well. Take a sheet and grease it well. Pour in half the batter and spread it evenly over the entire sheet with a spoon. Spread the cranberries evenly over the dough and pour the remaining dough over them covering them completely [so they cannot be seen]. Sprinkle sugar on top and bake thoroughly. When done let cool and cut into pieces. This is a very good strudel.

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Sweet Potato Tzimmes

The Washington Post, September 12, 2001

  • Course: Side Dish
  • Features: Gluten-Free, Holiday (Rosh Hashanah)


This dish is much chunkier than some northern tzimmes recipes; the proportion of carrot to sweet potato or yam is variable. It can be made 2 days in advance; cover and refrigerate until ready to bake.

10 to 12 servings


  • 1 pound carrots, peeled and cut into 3/4-to 1-inch pieces
  • 6 medium sweet potatoes or yams, peeled and cut into 3/4- to 1-inch dice
  • 1 cup freshly squeezed orange juice, plus additional as necessary
  • 1/2 cup honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup pitted prunes, coarsely chopped
  • About 3 tablespoons unsalted butter or margarine, cut into small pieces


Preheat the oven to 350 degrees. Lightly grease a 3-quart casserole or baking dish, or 2 smaller baking dishes, with nonstick cooking oil spray.

Bring a large pot of lightly salted water to a boil. Add the carrots and sweet potatoes, cover, reduce the heat to medium-low. Cook about 15 minutes, until the vegetables are easily pierced with a fork.

Meanwhile, in a medium bowl, combine the orange juice, honey, salt and cinnamon. Set aside.

Drain the vegetables and transfer them to the prepared dish. Add the prunes and toss gently. Stir the orange juice mixture and drizzle it over the top. Sprinkle with the butter or margarine. (At this point, the tzimmes can be covered and refrigerated until ready to bake.) Cover with aluminum foil and bake about 20 minutes, stirring once or twice, until warmed through. If the tzimmes becomes dry, add a few tablespoons of orange juice.

Recipe Source:

Marcie Ferris adapted this recipe from one she found for Carrot Tzimmes in the "Shalom Y'all Cookbook" published in 1995 by the Congregation Mickve Israel in Savannah, Ga., which in turn credits the recipe to "Everyday and Challah Day Cooking" from the Gates of Prayer Sisterhood in Metairie, La. Mickve Israel is the oldest Jewish congregation in the South, founded in 1733 by Sephardic Jews.

Nutrition Facts

Serving size: Per serving (based on 12)

Calories: 164

% Daily Values*

Total Fat: 3g


Saturated Fat: 2g


Cholesterol: 8mg


Sodium: 157mg


Total Carbohydrates: 35g


Dietary Fiber: 3g


Sugar: n/a


Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat:

Less than


Saturated Fat:

Less than



Less than



Less than


Total Carbohydrates:


Dietary Fiber: