Guia de la cocina : ó colección de recetas de los mejores asados, guisos, pescados, dulces y reposteria, dividido en seis partes y un apendice
- Collection
- Description
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Manuscript recipes compiled in three volumes over a span of years beginning in 1855 by Angelita Miramón de Rodríguez of Toluca, Mexico. The recipes include classic Mexican dishes such as: barbacoa enterrada de cabeza de ternera, gallina en salsa de chorizo, tamales de dulce, mole verde, guayaba con nata, mamón de maiz cacahuazentle, buñuelos, and dozens of guisados, sopas, candies, tamales, desserts and other foods
- Creation Date
- between 1855 and 1899
- Author
- Physical Description
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3 volumes ([iii]-xxiv,41,50-142,149-288, 299-306, 309-310, 313-328, 330-331, 337-342; 192; 192 pages) : illustrations ; 25 cm
- Material Details
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text
- Note
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Title from hand-colored manuscript title-page in first volume
- Geographics
- Topics
Format
View formats within this collection
- Language
- Spanish; Castilian
- Identifier
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Mms: 991000069179706535
- Statement Of Responsibility
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propriedad de Sra. Da. Angelita Miramon de Rodriguez,
- Copyright
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Public domain (US)
Use: This work is available from the UC San Diego Library. This digital copy of the work is intended to support research, teaching, and private study.
Constraint(s) on Use: This work may be used without prior permission.
- Digital Object Made Available By
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Special Collections & Archives, UC San Diego, La Jolla, 92093-0175 (https://lib.ucsd.edu/sca)
- Last Modified
2024-07-20