The Sisterhood of Congregation Habonim: Recipes Remembered
![The Sisterhood of Congregation Habonim, New York. “Recipes Remembered : German-Jewish Specialties”](/media/images/IMG_3729_gCzLeOj.height-515.jpg)
![A recipe for Challah in Recipes Remembered, published by the Sisterhood of Congregation Habonim](/media/images/Challah_recipes_remembered.height-515.png)
The library of the Leo Baeck Institute holds a recipe book titled Recipes Remembered. It is a cookbook published in 1976 by “The Sisterhood of Congregation Habonim” in New York City. The opening page of the recipe book states:
![Ruth Heimann's Angel Pie from <i>Recipes Remembered</i>.](/media/images/Heimanns_Angel_Pie_from_recipes_remembered.width-883.png)
Dedicated to our mothers and grandmothers who left us their favorite recipes and to our children who carry on, in modern kitchens, these culinary traditions.
![A recipe for Linzer torte, a classic Austrian pastry recipe, in <i>Recipes Remembered</i>](/media/images/Linzertorte.width-883.png)
The book, on this same page, also describes the recipes as “German-Jewish Specialties.”
The history of Habonim Synagogue is an interesting one. Founded in 1939 by German-Jewish refugees from Nazi Germany and Austria, its core atmosphere for many decades was the rituals and culture of German-Judaism. According to Habonim’s website, 20 percent of current Habonim congregants can still say they were born in Germany.
Recipes Remembered offers a look at how that community had evolved and adapted to life in New York City by the mid 1970’s, at least in culinary terms.