Frankfurt (?), Germany
H: 13.5; W: 24; Diam: 18.7 cm
On loan from The Jewish Museum, New York
Accession number: L-B93.016 ; 136/118
Because cooking and baking are forbidden on the Sabbath, special Sabbath foods are cooked on Friday and kept hot overnight. Cholent, a stew simmered overnight, has been eaten on the Sabbath in all Jewish communities since the days of the Mishnah. In many cases families would place their pot in a baker’s oven before the Sabbath and retrieve it when it was time to eat. Since the oven served the entire community, it was important to identify the owners of each pot, and their names were therefore engraved on the pot.
Digital presentation of this object was made possible by: The Ridgefield Foundation, New York, in memory of Henry J. and Erna D. Leir