Mexican Cook Book Devoted to American Homes – Rare First Edition
$7,500.00
Josefina Velázquez de León (1899-1968) was a pioneer of Mexican gastronomy and an entrepreneur of Mexican cuisine. In 1947, she published Mexican Cook Book Devoted to American Homes. This bilingual English and Spanish, Espanol y Ingles, cookbook is the first Mexican cookbook published in the United States, introducing authentic cuisine from every region of Mexico to an American audience.
“It is a great honor to dedicate the present book”, Josefina writes “to the Distinguished Feminine Society of this Continent and specially the North American Women, in their own language, that has demonstrated interest and pleasure in learning the “Authentic Mexican Cookery” by the continuous petitions of my Academy pupils, from the United States.” – Josefina Velázquez de León
You can find more choices from Betty’s cookbook collection in our store catalog at abebooks
1/2 pound rice
2 ounces lard
3 ounces butter
1/2 pound cream cheese
1/2 teaspoon onion juice
2 cups cold water
2 cups milk
6 fresh, long, green chile or bell pepper. [poblano]
4 ounces cooked peas
Salt
Soak the rice in hot water for fifteen minutes. Wash it in cold water, till the water comes out clean then drain in a stramer [strainer] and fry in the lard with the onion, before it browns, take off the lard, and add a pint of water. When dry, add the milk and salt, to taste; when it starts to dry again, add the cooked peas and the roasted chiles, skinless, veinless, and seedless and filled with the cream cheese. Cover the pan and let it cook in a slow fire, till soft, dry and till each grain is apart from smalls pieces, when melted, pour in the platter and serve immediately.
224 gramos de arroz
115 gramos de Manteca
85 gramos de mantequilla
225 gramos de queso crema
1/2 cuchariadita jugo de cebolia
2 tazas de aqua fria
2 tazas de leche
6 chiles verdes pooblanos
115 gramos chicaros cocidos
Sal.
El arroz se remoja 15 minutos en agua caliente, en seguida se lava en aqua fria hasta que sale el agua limpia, entonces se escurne bien en un colador y se frie en la manteca, al mismo tiempo que la cebolla, antes de que dore se quita la manteca y se agregan dos tazas de agua fria, cuando se consume se pone la leche y sal al gusto, cuuando empieza a resecarse se agregan los chicharos cocidos y los chiles asados sin la piel, las venas y las semillas y rellenos con el queso; se tapa la cacerola dejandose hervir a fuego lento hasta que este suave seco y separado un grano de otro entonces se le agrega la mantequilla en pequenos trocitos; en cuanto se iincorpora bien se vacia al platon y se sirve immediatamente.
Description
Soft cover. Condition: Good. Dust Jacket Condition: Good. 1st Edition. English & Spanish, Ingles-Espanol. Creases on spine, shelf and edge worn. Pages tanned, with brown halos and upper page box. Pages are clean and unmarked. Binding secure. Dust jacket is complete, with stains on spine. Holes on spine seam, and upper and lower edges.
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