Davidis, Henriette: Praktisches Kochbuch für die Deutschen in America. Milwaukee, Wis.: Geo. Brumder , c1897.

The forward of this book defines the volume's objectives: "A cookbook featuring German food in America should not be strictly German or American, but rather German-American. It should incorporate great tasting recipes from the German kitchen while not ignoring the equally good native foods and dishes that are unique to this region." The book focusses on baking (bread, etc.), canning, sandwiches and lunch specialities, candies, and "Speisen für Kranke" (Food for the sick). All of the chapter headings, recipe names and some ingredients are entered both in English and in German. There are also two tables of contents, one in each language. Favorite German recipes including Sauerkraut and Red Cabbage are presented side by side with American specialities incorporating cornbread and pancakes.