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Field name | Value |
---|---|
Reference | TX716.M4 N563 1800 |
Library/Archive | University of California, San Diego |
Title | Nineteenth-century Mexican manuscript cookbook: guiso de pajaritos to requilario |
Date | c.1800 |
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 and Identity; Food Preparation |
Subjects | food tradition family culture global cuisine game seafood vegetables fruit confectionery |
Cuisine | Mexican cuisine |
Description | Collection of manuscript Mexican recipes written in various hands on three crudely stitched notebooks. Sample recipes include: "Pollos emperegilado, pollos secos, buey aprensado, frijoles gordos, asadera de ternera Mechad, ternera en estofado de xitomate, guisos, salsa de pichones ó codornices, sopa de calabaza, bacalado en chile, pipián de ajonjolí, codornices en caldillo mexicano, salchichas, cochinito en adobo, leche de pina, buñuelos de camote, albóndigas francsesas de carnero, chocolate, chorisones á la mexicana, Gallina deshuesada, postre de mantequilla, ponche de leche, leche de chirimolla, leche de piñones con almendras, buñuelos de viento, pasta de almendras". Also a handwritten medical remedy on loose sheet laid in the third notebook: "Remedios para los colicos". |
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. |