With the Fourth of July around the corner, it’s worth recalling how Americans’ favorite Independence Day food emerged thanks to members of the Hebrew faith.
As the late rabbi and chef Gil Marks documented in his “Encyclopedia of Jewish Food,” in the middle of the 19th century, Frankfurt sausages, called vurshtlekh (small wursts) in Yiddish, began appearing in American communities with large pockets of German immigrants, most notably New York City.
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