This is a rare cookbook in German language, written for the first generation of immigrants from Germany to South America. It contains hundreds of recipes for soups, starters, main courses, deserts etc., deriving from the German as well as the local cuisine.
The cookbook not only mentions, how to use the ingredients available in the South America, which were until then unknown to German immigrants, but also describes local cooking accessories and their maintenance, how to correctly storage meat, produce various kinds of butter, yeast etc.
This is a second edition, which was according to the words of the author in the introduction, enlarged with hundred new recipes and a Spanish-German dictionary. The latter was intended to improve the German housewives in South America their understanding of the local ingredients and cooking terms.
The author also noticed, that the sold-out first edition of this cookbook participated in the education of German immigrant women in South America by expanding their knowledge and interests to the areas outside the skills, which they have learned in their home country.
We could trace two examples on Worldcat (Deutsche Nationalbibliothek Leipzig, Sächsische Landesbibliothek – Staats- und Universitätsbibliothek Dresden) and an example in Bibliotheca Gastronomica Walter Putz (Putz-band-1 (qucosa.de)). The first edition from 1818 is exceedingly rare and we could not find any institutional examples on Woldcat (Worldcat wrongly lists under OCLC 72411245 both examples of the second edition mentioned above).
References: OCLC 72411246.