[Cuadernos manuscritos de cocina mexicana del siglo XIX]

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

Autor:
Siglo: Siglo XIX
Categoría: Impreso
Lugar: México
Editorial:
Año: 18–?
Páginas: 2-17; [31]; [40] p.
Biblioteca: UC San Diego Library
Materias: Cocina, Dietética y nutrición, Gastronomía, Pastelería y Confitería, Recetarios
Palabras clave: Cocina, Cocina mexicana, Dulce, Manuscrito, Postre, Recetas
Idioma: Castellano

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Descripción

Tres cuadernos de recetas. En el 1º recetas:Pollos emperegilado, pollos secos, buey aprensado, frijoles gordos, asadera de ternera mechada, ternera en estofado de xitomat.- Cuaderno 2º:Guisos, salsa de pichones ó codornices, sopa de calabaza, bacalado en chile, pipián de ajonjolí, codornices en caldillo mexicano, etc.- Cuaderno 3º:postre de mantequilla, ponche de leche, leche de chirimolla, leche de piñones con almendras, buñuelos de viento, etc. Al final receta médica: «Remedios para los cólicos».

Otras ediciones:

Notas:

Colección culinaria del Instituto Americano de Vino y Comida

Ver más libros de estas materias:

Cocina, Dietética y nutrición, Gastronomía, Pastelería y Confitería, Recetarios

Ver más libros con las palabras clave:

Cocina, Cocina mexicana, Dulce, Manuscrito, Postre, Recetas

[Cuadernos manuscritos de cocina mexicana del siglo XIX]