[Mexican cookery : early manuscript cookbook]

Bibliographic Details
Format: Manuscript
Language:Spanish
Subjects:

MARC

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035 |a (OCoLC)on1102059094 
040 |a TXA  |b eng  |e rda  |c TXA 
035 |a (OCoLC)1102059094 
043 |a n-mx--- 
050 0 |a TX716.M4  |b M49 1800z 
049 |a TXAM 
245 0 0 |a [Mexican cookery :  |b early manuscript cookbook] 
246 3 0 |a Early manuscript cookbook 
246 1 |i Caption of recipe on first page:  |a Para hazer carne de membrillo colada 
264 0 |a [Mexico] :  |b [producer not identified],  |c [approximately 1800?] 
300 |a 222 unnumbered pages ;  |c 21 cm (quarto) 
336 |a text  |b txt  |2 rdacontent 
337 |a unmediated  |b n  |2 rdamedia 
338 |a volume  |b nc  |2 rdacarrier 
500 |a Title, pagination, and approximate date from vendor's description. 
500 |a Classic Mexican recipes includes bizcochos (wedding cookies), atole, rellenos de los pollos de Oaxaca (stuffed chicken, Oaxaca-style), and quesadillas both fried and baked. This volume contains hundreds of recipes in a neat, consistent hand, with 6 recipes added in another hand at the end. It is particularly rich in desserts, but includes many meat dishes as well. It is unsigned and undated, but appears to be quite early for a cookbook of this magnitude.--Adapted from vendor's description. 
650 0 |a Cooking, Mexican. 
650 0 |a Cooking, Mexican  |x History  |y 19th century  |v Sources. 
650 0 |a Manuscripts  |z Mexico  |z Mexico City  |y 19th century  |v Specimens. 
655 7 |a Cookbooks  |y Mexico  |y 19th century.  |2 rbgenr 
948 |a cataloged  |b h  |c 2019/5/22  |d o  |e fpiscitelli  |f 1:51:46 pm 
994 |a C0  |b TXA 
999 f f |s 0032f743-5e73-3bfb-a29d-05029b889428  |i ba808462-a91d-319d-9e21-5da20982dfb8  |t 0 
952 f f |p noncirc  |a Texas A&M University  |b College Station  |c Cushing Memorial Library & Archives  |d Cushing: Colonial Mexican Imprints (Does not check out)  |t 0  |e TX716.M4 M49 1800z  |h Library of Congress classification  |i unmediated -- volume 
998 f f |a TX716.M4 M49 1800z  |t 0  |l Cushing: Colonial Mexican Imprints (Does not check out)