California Mexican-Spanish Cook Book

Selected Mexican and Spanish Recipes

Published: 1914
Language: English
Wordcount: 12,095 / 1443 pg
Flesch-Kincaid Reading Ease: 79.6
LoC Category: TX
Downloads: 9,207
Added to site: 2013.05.24
mnybks.net#: 31495
Genre: Cooking
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Excerpt

lt;span class="sub">(Spanish Soups)</span></h2>

<h3>Sopa de Frijoles (Bean Soup)</h3>

<p>Cook one pint pink beans in two quarts beef stock till tender. Add one cup chopped onions, two green, two ripe chiles (fresh or canned), one quart canned tomatoes, two tablespoons chopped parsley. Cook all thoroughly. Drop in Spanish meat balls and serve with Spanish cheese fingers.</p>

<h3>Spanish Meat Balls</h3>

<p>Grind soup beef very fine. Add one egg to one cup meat, salt, little onion juice, two tablespoons soaked bread, make into very small balls, roll in crumbs, fry, drop in soup just before serving and sprinkle each ball with finely chopped parsley and bits of pimiento for color effect.</p>

<p><span class="pagenum"><a name="Page38" id="Page38">{38}</a></span></p>

<h3>Sopa de Papas (Potato Soup)</h3>

<p>Add one cup mashed potatoes to one cup

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