La Mejor Cocinera
Anonymous, 1921
743 recipes
- Almond Cake
- Almond Cream
- Almond Egg-Yolk Nougat (Turrón de Yema)
- Almond Flan
- Almond Ice Cream
- Almond Rings
- Almond Sauce with Egg Yolk
- Almond Soup
- Almond Sponge Cake for Tea
- Almond Sweetmeat
- Almond Tart
- Anchovy Omelette
- Anchovy Salad
- Angel Cake
- Angel Hair Squash Preserve
- Anisette Liqueur
- Anisette Liqueur
- Another Chickpea Stew
- Apple Compote
- Apple Dessert
- Apple Gelatin
- Apple Jam
- Apple Jelly
- Apple Paste
- Apple Pastries
- Apple Preserve
- Apple Pudding
- Apple Tart
- Apple Tortilla
- Apricot Jam
- Apricot Paste
- Aragonese Soup
- Artichoke Omelet
- Artichoke Salad
- Artichoke Stalks
- Asparagus Andalusian Style
- Asparagus Omelette
- Asparagus Tips
- Asparagus with Oil and Vinegar
- Aspic Mayonnaise (with Gelatin)
- Asturian Black Pudding (Morcillas Asturianas)
- Azucarillos (Spanish Pulled Sugar Candy)
- Baked Cod
- Baked Fish with Tomato Sauce (Another Formula)
- Baked Ham in Pastry Crust
- Baked Salmon
- Baked Trout
- Banana Fritters (Sweet)
- Batallón (Beef Stew with Vegetables)
- Battered Cod
- Beans with Chorizo
- Beef Tenderloin with Mushrooms
- Beefsteak
- Beets
- Bishop's Soup
- Bizcochón (Sponge Cake)
- Bocadillos (Spanish Cheese & Semolina Pastries)
- Boiled Hake
- Boiled Lobster
- Boiled Potatoes
- Boiled Wild Boar Head
- Bonito with Tomato
- Braised Beef (Vaca Estofada)
- Braised Bull Shoulder (Cadera de Toro)
- Braised Goose
- Braised Hen
- Braised Lamb Breast
- Braised Squabs Carolina (Pichones Estofados Carolina)
- Brazo de Gitano (Gypsy's Arm Cake Roll)
- Breaded Brains
- Breaded Criadillas
- Breaded Hake
- Breaded Lamb Chops
- Breaded Pig's Ears
- Breaded Pork Trotters
- Breaded Sardines
- Breaded Veal Cutlets
- Breaded Veal Cutlets
- Brine (for Cured Meats)
- Broad Bean Purée
- Broad Beans Home Style
- Broad Beans in the Pod
- Broad Beans Maître d'Hôtel
- Broth Flan
- Budín (Steamed Pudding)
- Buñuelos de Viento (Puffed Fritters)
- Butifarra (Spanish Pork Sausage)
- Butter Cake
- Butter Cookies
- Cafareles (Small Sponge Cakes)
- Calineta
- Caña Soup
- Canalones (Cannelloni)
- Candied Almonds
- Candied Claudia Plums
- Candied Egg Yolks
- Candied Fruits
- Candied Grapes
- Candied Orange Peels
- Candied Plums or Figs
- Candied Sweet Potatoes
- Candied Watermelon
- Capon Breasts with Truffles
- Capuchin Cake
- Capuchin Egg Yolks
- Capuchin Nougat
- Caramelized Custard (Natillas Acarameladas)
- Cardoon Salad
- Cardoon with Oil and Garlic
- Cardos a la Española (Thistle Spanish-Style)
- Carmelita Chickpea Stew
- Carp German-Style
- Carrots in Cream Sauce
- Cauliflower au Gratin
- Cauliflower in White Sauce
- Cauliflower Pastel
- Celery Salad
- Cereal Broth
- Chandrios
- Chantilly Cake
- Chantilly Cream
- Chartreuse Liqueur
- Chartreuse Liqueur (Another Formula)
- Chatchigorris Torta (Pork Crackling Cake)
- Cheese Soup
- Cheese Tortilla (Ham and Parmesan)
- Cherry Liqueur
- Cherry Preserve
- Chestnut Pudding
- Chicken and Ham Pastry Rolls
- Chicken Breast Pastries
- Chicken Breasts
- Chicken Breasts with Ham and Orange
- Chicken Broth
- Chicken Catalan Style
- Chicken Consommé
- Chicken in Almond Sauce (Gallina en Pepitoria)
- Chicken in Sauce
- Chicken in Sauce (Second Method)
- Chicken in the Manner of La Mancha
- Chicken Marinière Style
- Chicken with Oysters
- Chicken with Peas
- Chicken with Rice
- Chicken with Tomato
- Chickpea Potage
- Chickpea Purée
- Chickpeas with Spinach
- Chicories with Cream
- Chicory
- Chocolate Ice Cream
- Chocolate Natillas
- Chocolate Pudding
- Chocolate Soufflé
- Chocolate Sponge Cake
- Chuletas a la Papillot (Beef Chops in Paper)
- Churros
- Churros with Eggs
- Cinnamon Sponge Cake
- Clam Consommé
- Clam Soup
- Clams in a Hurry
- Clarified Sugar Syrup
- Cocido (Spanish Stew)
- Cocido Pudding
- Coconut Biscuit
- Coconut Ice Cream
- Coconut Yolks (Candied Coconut Paste)
- Cod Fritters (Buñuelos de Bacalao)
- Cod in Ajoarriero Sauce
- Cod Spanish Style
- Cod Vizcaína Style
- Codfish Croquettes
- Coffee Ice Cream
- Coffee Ice Cream with Milk
- Coffee Natillas
- Coffee Nougat
- Coffee Pastilles
- Coffee Syrup
- Cold Norway Lobsters (Langostinos)
- Consommé à la Martinière
- Consommé à la Montmart
- Consommé Juvenal
- Consommé Mesalina
- Cream Gelatin
- Cream Pastries
- Cream Sauce
- Croquette Soup
- Croquettes
- Cuajada (Spanish Curd Dessert)
- Cucuruchos (Veal Rolls with Ham and Egg Filling)
- Curaçao (Orange Liqueur)
- Currant Syrup
- Dark Chaufroix Sauce for Game
- Disguised Salt Cod (Bacalao Disfrazado)
- Dressed Cucumber
- Dried Fava Bean Potaje
- Dried Peas
- Drunken Sponge Cakes
- Economic Rosquillas (Ring Pastries)
- Eel in Sauce
- Eels with Peas
- Eels with Tomato
- Egg and Sugar Cream (Postre)
- Egg Punch (Ponche de Huevo)
- Egg Soup
- Egg Yolk Candies with White Glaze
- Egg Yolk Rings
- Egg Yolk Soup
- Eggs American-Style
- Eggs Caprice (Molded Rice with Brussels Sprouts and Fried Eggs)
- Eggs for Appetizer
- Eggs in a Dish
- Eggs in Ramekin
- Eggs in Their Shirt (Poached Eggs with Béchamel)
- Eggs Polinac
- Eggs Sailor-Style
- Eggs Sister Simona (Huevos a la Sor Simona)
- Eggs Turkish-Style
- Eggs Turtledove Valencia
- Eggs with Asparagus
- Eggs with Cheese
- Eggs with Cheese
- Eggs with Ham
- Eggs with Peas
- Eggs with Sausages
- Eggs with Tomato
- Empanada Dough (For Meat or Poultry Pies)
- Empanada Dough with Cocido Broth
- Empanadas
- Empanadas with Milk
- Ensaimadas
- Escabeche
- Escabeche of Partridge
- Estofado (Braised Meat Stew)
- Fiambre (Cold Meat Terrine)
- Fiambres (Cold Sandwich Canapés)
- Fig Paste
- Fig Preserve
- Filled Sponge Cakes (Bizcochos Rellenos)
- Filled Tortillas
- Fine Fish Soup
- Fine Pastry Dough (Alternative Formula)
- Fine Soup
- Fish Soup
- Freezing Ices (Method)
- French Butter Cakes
- French Omelette
- French Remoulade Sauce
- Fresh Pea Purée
- Fricandeau
- Fried Apples
- Fried Artichokes
- Fried Brains
- Fried Cauliflower
- Fried Chicken
- Fried Eels
- Fried Eels with Toasted Flour Sauce
- Fried Eggs
- Fried Frogs
- Fried Ham
- Fried Milk Custard (Leche Frita)
- Fried Potatoes
- Fried Rosquillas (Ring Pastries)
- Fried Salmon
- Fried Sardines
- Fried Sea Bream
- Fried Small Fish (Pescadillas Fritas)
- Fried Sole
- Fried Tuna
- Fritada (Tomato and Pepper Preserve)
- Frogs with Eggs
- Frozen Cinnamon Drink
- Frozen Egg Custard
- Frozen Flan (Flan Helado)
- Frozen Lemon
- Frozen Milk (Leche Helada)
- Fruit Cake
- Fruit Pastry Shells (Magdalenas con Frutas)
- Fruit Pudding
- Galletas (Spanish Spiced Biscuits)
- Garlic Mayonnaise (Alioli)
- Garlic Soup
- Glazed Veal Grenadines
- Golden Chicken
- Grape Jelly
- Grape Preserve
- Green Beans
- Green Beans
- Green Chaufroix Sauce
- Green Herb Sauce
- Grilled Chops
- Grilled Fish Fillets with Escabeche
- Grilled Lamb Chops
- Grilled Sardines
- Grilled Trout
- Guinda Paste (Cherry Preserve)
- Guirlache
- Hake in Spanish Sauce
- Hake in Vinaigrette Sauce
- Hake Loaf
- Hake Marinière
- Hake Omelette
- Hake Tart Florentine Style
- Hake with Mayonnaise
- Half-Puff Pastry Empanadas
- Ham and Chicken Breast Croquettes (Fritos)
- Ham and Vegetable Soup
- Ham in Sweet Glaze
- Ham with Béchamel
- Ham with Peas
- Ham with Threaded Eggs
- Ham with Tomato
- Hare Home-Style
- Hare Pastry (Superior)
- Harlequin Frozen Dessert
- Hazelnut Flan
- Hazelnut Ice Cream
- Hazelnut Turrón
- Hen in Pepper Sauce (Gallina en Pebre)
- Herb Omelette
- Herb Sauce
- Hollow Brains (Fried Croquettes)
- Home-Style Flan
- Homemade Chorizo for Cocido
- Homemade Chorizo for Curing
- Homemade Sausages
- Improvised Broth
- Italian-Style Pastel
- Juliana Soup
- Julienne Soup
- Julienne Soup for Vigilia (Meatless)
- Lamb Chops en Papillote
- Lamb Loins in Red Wine
- Lamb Ribs à la Béchamel
- Lamb Stew with Potatoes
- Lamb Tail from the Cocido
- Lamb Tongue in Sauce
- Lamb Trotters in White Sauce
- Lamb's Tongue with Tomato
- Lamprey
- Langostinos a la Americana (Lobster American-Style)
- Langoustine Sauce
- Layered Egg Yolk and Meringue Dessert (Moka-Style Cake)
- Lean Salt Pork with Tomato and Pepper
- Leg of Mutton Peasant Style
- Lemon Flan
- Lemon Preserve
- Lemon Sponge Cakes
- Lenten Soup (Sopa de Vigilia)
- Lentil Purée
- Lentils French Style
- Lentils Spanish Style
- Lettuce Salad
- Lionese Soup
- Lobster
- Lobster in Sauce
- Loin of Bull
- Loin with Rice
- Longaniza
- Macaroni with Cheese (Macarrones)
- Macaroni with Milk and Cheese
- Macaroni with Tomato
- Magdalenas
- Maître d'Hôtel Sauce
- Mantecadas de Astorga
- Mantecado (Frozen Custard Dessert)
- Mantecado with Fruit
- Mantecados (Lard Cakes)
- Mantecados de América (American-Style Shortbread)
- Marinated Pork Loin (Lomo Adobado)
- Marinated Rabbit (Home-Style)
- Marron Glacé
- Marshmallow Syrup
- Mayonnaise
- Meat Ball
- Meat Consommé
- Meat Empanadas (All Kinds)
- Meat Pudding
- Meat with Artichokes
- Meatballs (Albóndigas)
- Mechado (Larded Beef Roast)
- Medias Lunas (Crescent Pastries)
- Menestra (Mixed Vegetable Stew)
- Menestra de Guisantes (Pea Stew)
- Meringue Cake
- Meringues
- Meringues à la Chantilly
- Migas
- Migas of Charles IV
- Mil Hojas (Thousand Leaves)
- Milk Flan (Baked in Water Bath)
- Milk Flan on the Stovetop
- Milk Rolls
- Milk Soup
- Milk Tortilla
- Mint Liqueur
- Mixed Salad
- Mixed Vegetable Pudding
- Moka Cake
- Molded Apple Paste
- Molded Apricot Paste
- Monerías (Little Frivolities)
- Monster Egg
- Morello Cherry Preserve
- Mortadella
- Mushroom Sauce
- Mushrooms
- Natillas (Spanish Custard)
- Natillas with Sponge Biscuits
- Norway Lobsters à la Marinera (Cádiz Style)
- Orange Cream
- Orange Flan
- Orange Gelatin
- Orange Ice Cream (Helado de Naranja)
- Orange Liqueur
- Orange Preserve
- Oven Buns
- Oyster Soup
- Paella
- Papelitos (Fried Egg-Thin Pastries)
- Partridge in Chocolate and Toast Sauce (Third Formula)
- Partridge Stew (Second Method)
- Partridges American Style
- Pasta Soup
- Pâté of Pork Liver
- Peach and Apricot Compotes
- Peach Paste
- Peach Preserve
- Peach Sorbet
- Pear Compote
- Pear Preserve
- Peas à la Parisienne
- Peas Bilbao Style
- Peas English Style
- Périgueux Sauce
- Petits Choux
- Pheasant with Chestnut and Offal Stuffing
- Pickled Olives
- Pickled Peppers
- Pickled Tomatoes
- Pig's Hands in Sauce
- Pine Nut Confection
- Pios Nonos (Spanish Cream Pastry Rolls)
- Pisto
- Plum Paste
- Poached Eggs Crystal Palace Style
- Poached Eggs in Butter and Milk
- Poached Eggs with Lemon and Pepper
- Poached Sea Bass
- Polvorones (Butter Shortcake Cookies)
- Ponche (Eggnog-Style Punch)
- Pork Chops
- Pork Head Cheese (Queso de Cabeza de Cerdo)
- Pork Liver Pâté
- Pork Loin Cutlets à la Juncadella
- Pork Loin in Béchamel
- Pork Loin Slices with Onions
- Pork Loin with Jamón
- Pork or Veal Kidneys
- Pork Trotters with Béchamel
- Potaje Velouté (Tapioca Soup)
- Potato Balls
- Potato Bonbons
- Potato Cakes
- Potato Omelet
- Potato Pastries from the Oven
- Potato Pudding
- Potato Purée
- Potato Purée
- Potato Purée au Gratin
- Potato Purée Cake to Mix with Sausages or Meat
- Potato Salad
- Potato Timbal
- Potatoes au Gratin
- Potatoes Dietrich
- Potatoes Georgette
- Potatoes in Vinaigrette
- Potatoes in White Sauce
- Potatoes Maître d'Hôtel
- Preserved Asparagus
- Preserved Peaches
- Preserved Peas
- Preserved Tomatoes in Natural Form
- Preserving Cured Sausage (Embutido)
- Pudding
- Puff Pastry
- Puff Pastry (Alternative Method)
- Puff Pastry Cake Filled with Plum Jam
- Punta de Llamante (Meringue and Cake Layer Dessert)
- Purísima Soup
- Quail
- Quail in Sauce
- Quail in Tomato Sauce
- Quails Wrapped in Grape Leaves
- Queso Helado (Frozen Custard Dessert)
- Quince Jelly
- Quince Paste
- Rabbit Terrine
- Red Bean Purée Soup
- Red Beans with Longaniza
- Red Mullet au Gratin
- Red Mullet Baked
- Red Mullet with Tomato Sauce
- Redcurrant and Raspberry Jelly
- Requesón (Spanish Custard Cheese)
- Rice à la Riojana
- Rice Croquettes
- Rice Pudding
- Rice Soup
- Rice Timbal with Peas
- Rice with Chicken Offal
- Rice with Clams
- Rice with Ham
- Rice with Lobster
- Rice with Milk (Arroz con Leche)
- Rice with Picadillo
- Rice with Sausages
- Rice with Veal Kidneys
- Rich Fish Soup
- Roast Chicken
- Roast Duck with Forcemeat Stuffing
- Roast Goose, English Style
- Roast Kid (Cabrito Asado)
- Roast Partridge
- Roast Pork Loin
- Roast Suckling Pig
- Roast Turkey with Forcemeat Stuffing
- Roast Venison Haunch
- Roast Young Goose
- Roasted Beef Loin
- Roasted Chicken
- Roasted Chicken with Ham
- Roasted Eels
- Roasted Fish with Lemon (Another Formula)
- Roasted Hake
- Roasted Hake Tail
- Roasted Lamb
- Roasted Pheasant with Liver and Bacon Stuffing
- Roasted Red Peppers
- Roasted Salmon
- Roasted Sea Bass
- Roasted Sea Bream
- Roasted Sirloin
- Roasted Squabs
- Roasted Tuna
- Roasted Turkey Stuffed Catalan Style
- Roasted Veal (Ternera Asada)
- Roasted Veal Chops with Tomato
- Roasted Veal in Its Own Juice
- Roasted Venison
- Roasted Woodcock
- Roasted Woodcock (Another Formula)
- Roasted Woodcock Spanish Style
- Robert Sauce
- Ropa Vieja
- Ropa Vieja of Poultry
- Roscón (Spanish Ring Cake)
- Rosquillas de Almagro (Almagro Fried Rings)
- Rosquillas de San Isidro (Saint Isidore's Ringcakes)
- Rosquillitas de Consejo (Advice Rosquettes)
- Roubire Sauce
- Royal Soup (Sopa Real)
- Rum Omelet
- Rum Pudding
- Saint Honoré
- Salchichón (Cured Pork Sausage)
- Salmigondis
- Salmon à la Chambord
- Salmon à la Genovese
- Salmon with Capers
- Salmon with Olives
- Salsa Rubia (Blond Sauce)
- Salt Cod in White Sauce
- Sandwich
- Sardines with Tomato
- Sauce for Poultry
- Sautéed Chicken à la Mascota
- Sautéed Lamb Kidneys
- Sautéed Veal with Almond and Egg Sauce
- Scarlet Tongue
- Sea Bream Another Way
- Sea Bream in a Hurry
- Sea Bream in Sauce
- Sea Bream with Lemon and Breadcrumb Sauce (Alternative Method)
- Sea Bream with Vinegar Sauce
- Seafood Soup
- Sequillos (Lemon-Piñon Cookies)
- Sheep's Liver
- Simple Beef Broth
- Simple Clams
- Simple Sponge Cake
- Sirloin with Croutons
- Sirloin with Mushrooms
- Sirloin with Vegetables
- Skate à la Casera (Home-Style Skate)
- Small Hake au Gratin (Pescadillas)
- Soft Eggs (Custard)
- Soft Eggs with Sponge Cake
- Soft-Boiled Eggs
- Sole à la Française
- Sole à la Marguery
- Sole au Gratin
- Sole on a Plate
- Sole Russian-Style
- Sole Spanish-Style
- Sole with Clams
- Sorrel and Egg Soup
- Sorrel with Hard-Boiled Eggs
- Soufflé Potatoes
- Soup of Dessert (Vienna Bread Custard Soup)
- Sour Cherries in Brandy
- Spanish Broth
- Spanish Omelet (Tortilla Española)
- Spanish Sauce
- Spinach
- Spinach Dish
- Spinach Purée
- Sponge Cake (Another Formula)
- Sponge Cake (Bizcocho de Espuma)
- Sponge Cake Boxes
- Sponge Cake Filled with Mantecado
- Sponge Cake for Banquet
- Sponge Cake for Brazo de Gitano (Gypsy's Arm Roll)
- Sponge Cake with Syrup
- Spring Chops
- Spring Eggs
- Squab in Sherry
- Squabs in Sauce
- Squabs with Mushrooms
- Squabs with Olives
- Squid in Its Own Ink
- Stewed Beans (Judías Estofadas)
- Stewed Eels
- Stewed Partridges
- Stewed Red Beans
- Stewed Sweetbreads
- Stewed Tuna
- Stewed Woodcock
- Strawberry Ice Cream
- Strawberry Jam
- Strawberry Jelly
- Strawberry Liqueur
- Strawberry Preserve
- Stuffed Artichokes
- Stuffed Capon (Capón Mechado)
- Stuffed Chicken
- Stuffed Courgettes
- Stuffed Egg Whites (Alternative Recipe)
- Stuffed Eggs
- Stuffed Eggs
- Stuffed Lamb Breast
- Stuffed Loin of Pork
- Stuffed Loin of Pork
- Stuffed Meat
- Stuffed Partridges
- Stuffed Peppers
- Stuffed Pig's Hands with Truffles
- Stuffed Pork Loin
- Stuffed Pork Loin
- Stuffed Potatoes
- Stuffed Sardines
- Stuffed Sheep's Head
- Stuffed Shells (Conchas Rellenas)
- Stuffed Squid
- Stuffed Trout
- Suspiros (Sighs)
- Sweet Bread (Pan Dulce)
- Sweet Ham for the Moment
- Sweet Omelet
- Sweet Potato Preserve
- Swiss Chard Packets
- Tartar Sauce
- Tea Natillas
- Tea-Time Pudding
- Tocinillo de Cielo (Bacon of Heaven)
- Tomato Paste in Bottles or Jars
- Tomato Preserve (Practical Method)
- Tomato Sauce
- Tongue in Wine Sauce with Olives
- Tongue Scarlet Style (Second Formula)
- Torrijas (Spanish Fried Bread)
- Tortilla à la Béchamel
- Tortilla de Sesos (Calf Brains Omelet)
- Tortilla Soufflé
- Tortilla with Chorizo
- Tortilla with Peas
- Tortilla with Picadillo
- Tortilla with Salt Cod
- Tripe Spanish-Style
- Trout
- Trout Chambord
- Trout in Sauce
- Trout with Ham
- Trout with Lemon
- Truffle Sauce
- Truffle-Stuffed Turkey
- Truffled Veal Roast
- Tuna with Tomato
- Turbot in Light Stock (Rodaballo en Caldo Corto)
- Turbot Pie
- Turbot, Fried or Grilled
- Turkey Giblets Country-Style
- Turkey with Olives
- Vanilla Ice
- Veal à la Jardinière
- Veal and Potato Pastel
- Veal Catalan-Style
- Veal Chops, Russian Style
- Veal Cutlets, Oven-Roasted
- Veal German Style
- Veal in Béchamel
- Veal Italian-Style
- Veal Marengo
- Veal Pâté (Ternera en Fiambre)
- Veal Roulade with Truffle and Ham
- Veal Strips
- Veal Sweetbreads
- Veal with Artichokes
- Veal with Carrots
- Veal with Molded Potatoes
- Veal with Mushrooms
- Veal with Olives
- Vegetable and Legume Broth
- Viennese Mantecadas
- Vigil Rice (Arroz de Vigilia)
- Vinaigrette Sauce
- Walnut Pastries
- Walnut Sauce for Pork
- Watermelon Preserve
- White Chaufroix for Poultry
- White Coating for Egg Yolks
- White Morcilla (Butcher's Sausage)
- White Morcilla or Navarre-Style Stuffed Intestines
- White Rice
- White Sauce
- Wild Rabbit
- Woodcock
- Woodcocks in Sauce
- Yellow Chaufroix
- Yellow Sauce
- Young Rabbits en Papillote
- Young Roasted Chickens