July 1, 2020

May 7, 2019

April 3, 2019

July 11, 2018

Please reload

Recent Posts

Knish War Off To A Tasty Good Start!

June 28, 2017

Please reload

Featured Posts

What's a knish? Part II

August 15, 2017

I thought I had exhausted all the stories about the historic knish war until yesterday, when I

turned up yet another publication, the Literary Digest in Volume 52, 1916, a popular weekly magazine, founded by Isaac Kaufmann Funk in 1890. Published by Funk & Wagnalls it covered general interest stories—in this case The Advance on Knish.


I suppose, in 1916 a great many of their readers had never tasted a knish or even knew what it was. Knishes, like the immigrants downtown were so new to America the had probably not yet made it into the Funk and Wagnall Dictionary. So, the writer for the Literary Digest  

quoted  from the The New York Globe and attempted to define a knish for the uninitiated with these words: 


A New York City streetcar, circa 1916



"It is a cross between dumpling and ravioli—a stuffed butter-cake, as it were. Its ingredients include dough, chopped potatoes, and onions, and a modicum of cheese. Truly a well-balanced ration."



A dumpling, yes. But ravioli? Hard to believe that knishes—baked or fried—tasted anything like ravioli.


You have to wonder...had the writer ever tasted either a knish or a ravioli? If he was talking about kreplach, which is like a won ton with rounded sides, then I would agree.


So far, what I've discovered is how hard it is to define a knish. For sure, knishes are lot harder to define than to devour. 




Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags
Please reload

  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2017 by Joanne Oppenheim. Proudly created with Wix.com