California Mexican-Spanish cook book : selected Mexican and Spanish recipes / by Bertha Haffner-Ginger.

Format:

Book

Author/Creator:

Haffner-Ginger, Bertha, 1868-

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Mexican.

Cooking, Spanish.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

111, [1], [14] pages : illustrations, portraits ; 21 cm

Place of Publication:

[Calfiornia] ; [Publisher not identified], [1914?]

Contents:

"Ensaladas Espanol" (Spanish salads)

Sopa Espanol (Spanish Soups)

Tortillas

Enchiladas

Chile Pulp and Sauces for all Recipes

Pickles and Relishes

Chile con Carne

Tamales

Eggs Espanol (Eggs Cooked Spanish)

"Cane Espanol" (Spanish Meats)

Frijoles (Spanish Beans)

Arroz a la Espanol (Spanish Rice)

Spanish Stuffed Peppers

Finis.

Notes:

"It is not generally known that Spanish dishes as they are known in California are really Mexican Indian dishes. Bread made of corn, sauces of chile peppers, jerked beef, tortillas, enchiladas, etc., are unknown in Spain as native foods ..."--To My Readers.

Contains the first-known English language recipe for tacos.

Illustrated cloth cover with blank pages between each section. Contains illustrations of Mrs. Haffner-Ginger lecturing and giving demonstrations.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has the bookplate of Chef Fritz Blank.

OCLC:

46866868