I made this stew in order that my dinner of fried cheese pastries have a glancing acquaintance with the principles of good nutrition. This recipe is also from Puerto Rican Dishes (Waverly Press, 1956) and include ingredients found in many of the recipes in the book, especially the base of ham, onion, tomato and pepper (there is a soffrito recipe earlier in the book which uses these things and two kinds of pork). In fact, although some of the recipes in this book may be similar, they help give the reader an idea of popular flavours combinations, much like an Italian cookbook will repeatedly demonstrate the love of basil, garlic and parmesan.
Ingredient Cloudalmonds apple bacon baking powder beef bread breadcrumbs brown sugar butter candied peel castor sugar cayenne pepper celery cheddar chicken chives chocolate cinnamon cloves cocoa coffee courgettes cream cucumber double cream egg garlic ginger golden syrup green pepper icing sugar lamb lard lemon lemon juice lettuce margarine milk mince mushrooms mustard nutmeg nuts olive oil onion orange paprika parsley pasta peas pepper plain flour pork potato puff pastry raisins red wine rice rum salt self-raising flour sesame seeds soy sauce spinach spring onions stock sugar sweetcorn tomato vanilla vanilla extract vegetable oil vinegar walnuts Worcestershire sauce
Authors, titles and decades500 Recipes... 1740s 1800s 1840s 1850s 1860s 1900s 1920s 1930s 1940s 1950s 1960s 1970s 1980s A Dose of Brillat Savarin Agnes Jekyll Alison Burt's Super Saving Cookery Cards A New System of Domestic Cookery Ann Seranne Auguste Escoffier Barbara Hammond Berta Cabanillas and Carmen Ginorio Beryl Frank Betty Crocker Betty Falk Beverly Pepper Cassell's Country Cookbooks The Cotswolds Charles Elme Francatelli Cheap Chow Chicken Feed Clean Plates Cook's Guide Cooking Explained Cooking Into Europe Cooking the Mexican Way Cooking With Herbs and Spice Dinner for Two Edna Beilenson Eliza Acton Elizabeth David Florence Greenberg Florence White Food As Presents Good Housekeeping Good Things in England Hannah Glasse Himalayam Mountain Cookery Hungarian Culinary Art I Hate To Cook Book Indian Cooking Jane Grigson Jennie Reekie Jewish Cookery Book Jocasta Innes John Kirkham Josceline Dimbleby Kenneth Lo Kitchen Essays Lousene Rousseau Brunner Ma Cuisine Make A Meal Of Cheese Marguerite Patten Maria Eliza Rundell Maria Luisa Taglienti Martha Ballentine Mediterranean Food Modern Cookery for Private Families Modern Cookery Illustrated Musings of a Chinese Gourmet New Casserole Treasury Patience Gray and Rosemary Boyd Patricia White Peg Bracken Plain Cooking Recipes Plats du jour Portuguese Cookery Potluck Cookery Practical Shoyu Cooking Puerto Rican dishes Recipe Card Friday Salad Days Savitri Chowdhary Scandinavian Cooking She Quickie cookbook Simple French cooking for English Homes St Michael All Colour Budget Cookery Book The Bakers' ABC The Complete Book of Desserts The Cookery Year The Female Cookbook The Home Book of Greek Cookery The Hostess Book of Entertaining The Italian Cookbook The Pauper's Cookbook Time Life Scandinavian Cookbook Traditional French Cookery Uncategorized Ursel and Derek Norman Vegetable Book X. Marcel Boulestin