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Louise Fleischhauer cookbook

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Held at: University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts [Contact Us]3420 Walnut Street, Philadelphia, PA 19104-6206

This is a finding aid. It is a description of archival material held at the University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts. Unless otherwise noted, the materials described below are physically available in their reading room, and not digitally available through the web.

Overview and metadata sections

Louise Fleischhauer was born around 1825 or 1826 in Sarre-Union, Bas Rhin, France. She married Jacques Giess, with whom she had a daughter, Louise Catherine Giess (1845-1913). She died in the 10th Arrondissement, Paris, on March 1, 1871. Her daughter married Louis Antoine Pintrel in the 10th Arrondissement of Paris in 1868 and together they had five children.

Other than a name and probable location, this volume contains no identifying information about the creator, Louise Fleischhauer. Through research, the processor identified a probable identity. It is presumed that the Louise Fleischhauer above created this volume, but there is a possibility that it could be a different Louise Fleischhauer.

There are two leaves laid in to this volume from Saar-Union and Saar-Buckenheim. Saar-Union is the German name for Sarre-Union, a commune in north-eastern France that borders Germany. Saar-Buckenheim was the commune's name under Nazi German occupation from 1940 through 1944.

Nurnberger lebkuchen, a recipe for which is in this volume, are honey-sweetened German cakes and cookies first developed in 1395 in Nuremberg and traditionally eaten around Christmas.

Linzer torte, a recipe for which is in this volume, is an Austrian pastry with fruit preserves and nuts that date back to 1653.

Cabinet pudding, a recipe for which is in this volume, is an English steamed pudding that dates to at least 1836, when the earliest recorded recipe appeared in The Art of Cookery.

The Savarin, a recipe for which is in this volume, is a large ring-shaped cake, made of baba dough, soaked in rum syrup, and filled with custard or cream and fruit. It was created by the Julien brothers in Paris during the Second Empire (1852-1870) and was named for the culinary figure, Jean Anthelme Brillat-Savarin.

Sources:

Librairie, Larousse, Librairie. Larousse Gastronomique : The World's Greatest Culinary Encyclopedia, Completely Revised and Updated, Potter/Ten Speed/Harmony/Rodale, 2022. ProQuest Ebook Central, https://ebookcentral.proquest.com/lib/upenn-ebooks/detail.action?docID=7076940.

"Louise Catherine GIESS." Public Member Trees, Ancestry, https://www.ancestrylibrary.com/family-tree/person/tree/176868697/person/272293455855/facts

"Louise FLEISCHAUER." Public Member Trees, Ancestry, https://www.ancestrylibrary.com/family-tree/person/tree/176868697/person/272293461499/facts?_phsrc=msn444&_phstart=successSource. Accessed 9 Sept. 2024.

"Jacques GIESS." Public Member Trees, Ancestry, https://www.ancestrylibrary.com/family-tree/person/tree/176868697/person/272293461498/facts

"10e Arrondissement – 1871 - ENTRY NUMBER 3534." Paris, France, Births, Marriages, and Deaths, 1555-1929 [database on-line]. Lehi, UT, USA: Ancestry.com Operations, Inc., 2021.

This volume contains 129 recipes written and compiled by Louise Fleishhauer and other unidentified hands between circa 1845 to circa 1944 in Sarre-Union, France. The recipes in this volume are written in French and German and appear to represent both cultures and cuisines.

It is bound in green painted paper boards and the latter portion of the volume is blank (p. 65-118).

There are several hands present in this volume that seemingly represent contributors over a significant stretch of time. Given Louise Fleishhauer's life dates, it appears this volume was started in the mid-19th century. A recipe laid in to the volume is on stationery with the location, Saar-Buckenheim, which was the name for Sarre-Union under Nazi German occupation from 1940-1944, indicating that this volume may have been created over around a century.

Examples of recipes in this volume include anis brodlein (p. 1), windbeutel (p. 5), honigkuchen (p. 10), Nurnberger lebkuchen (p. 10), gateau de pommes de terre (p. 14), mandelringe (p. 15), Linzer torte (p. 16), weinsuppe (p. 19), blitzkuchen (p. 20), gateau de Madeleine (p. 25), pains d'épices (p. 29), Charlotte de pommes meringues (p. 32), vin chaud (p. 42), cannelloni (p. 50), "cabenit puding" [cabinet pudding] (p. 52), gateau marbré (p. 55), le millefeuilles (p. 57), and Savarin (p. 61).

Gift of Nick Malgieri.

Publisher
University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts
Finding Aid Author
Kelin Baldridge Smallwood
Finding Aid Date
2024 September 9
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This collection is open for research use.

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Louise Fleischhauer cookbook, circa 1845-1944.
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