Mexican cookbook containing hundreds of recipes, with additional notes on distilling: manuscript

This was likely the cookbook of a prosperous Mexican family. Many of the recipes are distinctively Mexican, such as pollo oaxaqueños, salsa española, and carne adobada, and local ingredients such as turkey, guava, and corn products are used in several recipes. There is also French influence on some of the cuisine, with the use of non-New World ingredients. There are sections for salads, soups, salsas, meat dishes, desserts, etc. Recipes are each keyed with a page number in parentheses, possibly referring to another unknown cookbook. At the top of the unnumbered page facing page 1 is a partial citation to a published cookbook: El libro de cocina por Jules Gouffé, antiguo jefe de cocina del Jockey-Club de Paris. 1a ed. mexicana. Four recipes dictated by Aurora Herrera Suarez in 1915 are recorded on page 270.--Based on bookseller's description