Overview
Historic Cookery, which first appeared in 1931, may have been the earliest cookbook of New Mexican foods to be publisher. Many of the recipes were heirlooms from the author's family and others were 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 Mexico foods.
In traditional recipes there were no set rules for the preparation of food. The cook was expected to learn the recipes from her relatives. One of the great contributions of Historic Cookery is that for the first tine non-native cook was given exact amounts and measures for the preparation of New Mexican food.
The author gives complete recipes for chile sauces, corn dishes, meats, cheese, eggs, and vegetables as well as salads, soups, breads, desserts, and beverages.
Fabiola Cabeza de Baca Gilbert was born near Las Vegas, New Mexico in 1891. She was a noted educator, writer, and home economist.
Synopsis
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.