Some of the Jews who fled from the Inquisition with other Sephardim in the 15th century settled in Recife, Brazil, where their cuisine was influenced by new local ingredients like molasses, rum, sugar, vanilla, chocolate, bell peppers, corn, tomatoes, kidney beans, string beans and turkey. In 1654, 23 Sephardic Jews arrived in New Amsterdam (present-day New York) bringing this cuisine with them to the early colonial United States. Early American Jewish cuisine was heavily influenced by this branch of Sephardic cuisine. Many of the recipes were bound up in observance of traditional holidays and remained true to their origins. These included dishes such as stew and fish fried in olive oil, beef and bean stews, almond puddings, and egg custards. The first kosher cookbook in America was the "Jewish Cookery Book" by Esther Levy which was published in 1871 in Philadelphia and includes many of the traditional recipes.