Jakob Schädler culinary notebook : manuscript.

Format:

Book

Manuscript

Author/Creator:

Schädler, Jakob, active 1926-1939, compiler.

Contributor:

Malgieri, Nick, former owner.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Language:

French

Subjects (All):

Cooking--Study and teaching.

Cooking.

Cooking, Swiss.

Genre:

codices (bound manuscripts)

Cookbooks.

Recipes.

Manuscripts, French -- 20th century.

Manuscripts, Swiss -- 20th century.

Penn Provenance:

Gift of Nick Malgieri.

Physical Description:

1 volume (304 pages) ; 25 x 18 cm

Production:

Switzerland, 1926-1939.

Summary:

This notebook contains cooking techniques, methods, and definitions written and compiled by Jakob Schädler, likely during a culinary apprenticeship, in Switzerland between 1926 and 1939.The volume itself is a promotional notebook made by Produits Alimentaires Maggi of Kemptthal, Switzerland. The volume opens with a blank printed table titled “Ma Carriere” with columns for start and end date, salary, and employer information (p. ii, 1-2). There is also a passage titled, “Livre de recettes pour cuisiniers. A nos jeunes amis cuisiniers” (p. 3-4). Each page of the volume contains quotations praising or tips for using L’Arome Maggi. A pocket attached to the back pastedown of this volume contains a 1930 brochure from the Office Cantonaux d’Apprentissage de la Suisse Romande et du Tessin for the Programme d’Apprentissage et d’Examen Cuisiniers, or the culinary apprenticeship program and exam. There are also several menus, including one from the Carlton Parc Hôtel; one from the drink brand Elmer Citro; and one from drink brands and Orangina, Vivi-Kola, Eglisana, Gradella, and Henniez Lithinée. The volume is written primarily in French, but some of the definitions and methods are written in German. The volume is organized into sections and subsections, which are as follows. Potage (p. 9-31): potage purée, potage crême, potage légume; Saucen (p. 39-65): braune saucen, die verschiedenen veloutés, sauce Bechamel, sauce tomates, kalte saucen; Oeufs (p. 71-83): brouillés, sur le plate, oeufs pochés, oeufs mollets, omelettes; Poissons (p. 89-103): meuniére, filets de sol; Entrées volantes (p. 109-129): beefsteak/entrecôte/côtes/cotelettes/chops, côtes de porc, côtes de veau, escalopes/grenadins/medaillons, bécasses, chevreuil; Volaille (p. 131-147): dindonneau, caneton Nantais, oie, pigeons et poussins, poulets sautés; Boucherie (p. 151-175): du braisage, sautés, tournedos, veau; legumes (181-249): artichauts, asperges, aubergines, cardons, carottes, célerien branches, chicorée, choux, choux de Bruxelles, choux fleurs, courgettes, endives, épinards, haricots verts, laitues, petits poids, pommes de terre, riz, salsifis, tomates; Macaronis, spaghettis, nouilles, gnocchis, raviolis (p. 251-260); and Entremets chauds (p. 265-282): beignets, crêpes, pudding, soufflés, ananas, bavarois, pêches, glace crèmes.

Cited as:

Jakob Schädler Culinary Notebook (Ms. Codex 2212). Kislak Center for Special Collections, Rare Books and Manuscripts, University of Pennsylvania.

OCLC:

1455905171