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Field name | Value |
---|---|
Reference | TX716.M4 M4819 1854 VLT |
Library/Archive | University of California, San Diego |
Title | Mexican Cookery Manuscript |
Date | 1854 |
Collection | American Institute of Wine & Food Culinary Collection |
Collection Overview | UC San Diego’s AIWF Collection includes more than 7,200 volumes, beginning with descriptions of European cuisine and culinary history from the seventeenth to early nineteenth centuries, and more recently focusing on Asia, Mexico and Latin America, California and the American West, and the nations of the Pacific Rim. In addition to culinary history, the collection supports research and instruction in cultural studies, social history, women’s studies, anthropology, nutrition, and medicine. |
Document Type | Manuscript Cookbook |
Theme | Food Preparation |
Subjects | recipes cooking cooking techniques global cuisine |
Cuisine | Mexican cuisine |
Description | An extensive range of holograph recipes, written in Spanish in at least four different hands on various types of paper. Recipes include: sopa de gallina; papas de crema; quesadillas de arroz; mostachon; budin de leche; biscochos de requeson; alcahofas italianas; bacalao; albondigon; torta de almendra; allegria de la Havana; abodo de pavo; biscochos de chocolate; and flan. Also there are recipes for rabbit, eggs, beans, cucumber, cauliflower, mushrooms, asparagus, eggplant, beef tongue, and many pastries. Some of the specifically Mexican items are the use of the comal; jitomate, which is a specifically Mexican word for tomato; guayaba and tesquesquite. In addition, there are four pages describing how to prepare chocolate at home ("modo de fabricar el chocolate en casa") and also "modo de asar Cafe" on how to roast coffee. |
Countries | Mexico |
Language | Spanish |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of California, San Diego. |
Copyright and Source Archive | Material sourced from the University of California, San Diego. |