Looking Back

From the William Davidson Digital Archive of Jewish Detroit History 

accessible at thejewishnews.com

86 | APRIL 18 • 2024 
J
N

Happy Passover! Let’s Eat!
T

he recent issues of the JN made me think about one of my favor-
ite topics: holiday foods! (Well, I guess I really do not need a 
holiday to think about — or eat — tasty delights). Over the last 
few weeks, our new food writer, Joelle Abramowitz, provided some rec-
ipes for and insights into what she called the “Super Bowl of the Jewish 
Culinary Calendar.
” 
In the March 28 issue, Joelle provided a few recipes for appetizers, and 
several for the main event, the Passover meal, in the April 4 issue. She 
presented recipes for an interesting, innovative mix of dishes: a Tortilla 
Espanola, Crispy Lemon Chicken with Potatoes and Oregano, and 
Corned Beef with Brown Sugar Glaze. Umm, umm umm! 
This week, she tackles desserts. (See page XX.)
Joelle’s article made me think about the Passover recipes 
I have discovered in the William Davidson Digital Archive 
of Jewish Detroit history. First, if you are interested in 
expanding your Jewish culinary repertoire, look no further 
than the Davidson Archive. It holds more than 9,000 reci-
pes, many for Purim, Rosh Hashanah and other holidays. 
I found 240 pages that featured “Passover Recipes.
” It also 
became readily apparent that, over the last 100 years, there 
has been quite an evolution in Jewish cooking from great-grandmother’s 
traditional fare. 
The first recipes in the Archive were published in the April 11, 1916, Detroit Jewish 
Chronicle. These are extremely brief descriptions of how to make Almond Cake, Matzoth 
Shalet, Charoseth and Almond Pudding. For example, the recipe for Almond Cake is only 
two sentences long, without precise ingredient measurements (“one or two eggs” with 
“enough cinnamon to give a strong flavor”). Likewise, see the Passover recipes in the April 
6, 1928, Chronicle for Fig Pudding, Scrambled Matzoth, Mazoth Pudding and other dishes. 
They are still stark, but a bit more precise.
Regarding recipe evolution, an article in the March 28, 1952, JN explains how “Dietary 
Changes in Passover Foods Illustrate How Jewish People Keep Pace.
” It makes the point 
that the “Passover foods we eat bear little or no resemblance to those our ancestors served, 
but the influence of traditional Passover recipes is still strong …
” It includes two recipes 
provided by Manischewitz for Fruit Fladen and Macaroon Sponge Squares. Of course, no 
surprise that recommended ingredients include lots of Manischewitz products. 
By the 1970s, readers began to see articles such as “Passover Recipes for Diet Watchers” 
(April 2, 1971, JN). Forgive me, but I have always believed that diets started the day after a 
holiday! But rest assured, there are diet recipes for staples such as Gefilte Fish and Breakfast 
Passover Matzo Pancakes.
Another culinary era became prominent in the 1990s. For example, see “Have a Seder 
Without Any Meat” (March 18, 1999). Yes, indeed, this was an article with vegetarian Passover recipes. I’ll admit — the Spring 
Vegetable Soup with Matzah Balls does sound delicious.
And today’s Passover dinner? Perhaps Annabel Cohen’s article, “Intimate Seders,
” provides a useful guide (March 26, 2020). 
She includes a recipe for “Red Pepper and Garlic Quinoa” — which sounds very tasty, but I reckon it is not a recipe that 
great-grandmother passed along to your bubbie — and one for Simple Savory Brisket. It appears that the traditional and the 
modern can get along.
Happy Passover and Happy Noshing. Chag Pesach Sameach! 

Want to learn more? Go to the DJN archives, available for free at thejewishnews.com.

Mike Smith
Alene and 
Graham Landau 
Archivist Chair

