The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | TX716.M4 M488 1920 |
Library/Archive | University of California, San Diego |
Title | Mexican recipes typescript |
Date | 1920-1939 |
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 | Printed Cookbook |
Theme | Global and Ethnic Cuisines |
Subjects | global cuisine food tradition culture seafood baking desserts beverages |
Cuisine | Mexican cuisine |
Description | Typescript collection of Mexican recipes ranging from meats, seafood, pastas, cookies and other desserts, drinks, and the like. Some recipes include: chiles en Nogada, gelatina de almendra, huevos bertini, pasta de turbante, sopa de rabioles, aguacates rellenos, chayotes rellenos, arroz estofado, merengues de navidad, and more. The first nine leaves contain theory and advice on food selection and preparation. |
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. |