In addition, she described some recipes of prominent Jewish women in Germany at the time, including Martha Liebermann and the fashion journalist Elsa Herzog.

[4] In her books, she thought wittily about culinary arts, quoting from the works of eminent French and German gastrosophists such as Brillat-Savarin and Eugen von Vaerst.

Together with her son Ludwig, who had practiced law in Berlin before 1933, she fled to Norway in 1938 with the support of the Norwegian Foreign Minister Halvdan Koht.

While she was able to survive with the help of the Norwegian resistance, her son Ludwig Elias was deported from Oslo to the Auschwitz death camp on 262 November 1942, where he was murdered in the Holocaust.

[6] The Berlin feature writer Heinz Knobloch started a collection of material on Julie Elias, but he did not finish the planned biography.