Historic Cookery

Historic Cookery

by Fabiola Gilbert
     
 

When Historic Cookery first appeared in 1931 it may have been the earliest cookbook of New
Mexican foods to be published, with heirloom recipes from the author's own family and others collected from villagers in northern New Mexico. Fabiola Cabeza de Baca Gilbert's cookbook has been credited with the popularization of cooking with chile that led directly to America… See more details below

Overview

When Historic Cookery first appeared in 1931 it may have been the earliest cookbook of New
Mexican foods to be published, with heirloom recipes from the author's own family and others collected from villagers in northern New Mexico. Fabiola Cabeza de Baca Gilbert's cookbook has been credited with the popularization of cooking with chile that led directly to America's love of native New Mexican foods.

Product Details

ISBN-13:
9780941270991
Publisher:
Smith, Gibbs Publisher
Publication date:
05/20/1997
Pages:
43
Product dimensions:
5.50(w) x 8.50(h) x 0.12(d)
Age Range:
18 Years

Read an Excerpt

Salas de Chile (Chil Sauces)
Since many New Mexican dishes require a little chile sauce, it is appropriate to explain its preparation first. Ground or powdered chile may be purchased, but care must be taken that the product is pure. Sauce prepared from chile pods is more satisfactory.

Chile Sauce--I
(a)--3 T. fat 8 T. chile powder
2 T. flour 1 t. salt
1 clove chopped garlic 2 c. hot water

Melt fat, add flour and garlic. Brown well. Add chile powder and blend. Slowly add water. Salt and cook until thick.

(b)-- 24 chile pods 1 T. fat
1 qt. boiling water 1 T. minced onion
1 t. salt 1 clove chopped garlic
1 t. oregano

Wash chile pods; remove stems, seeds, and white veins. Put in a kettle and pour boiling water over them. Cook until tender. Pass through a food mill or fruit press until all the pulp has been removed.

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