Americano
A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).
A historical recipe
One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- two tablespoonfuls of the pepper pulp
- a cupful of milk
- a cupful of flour
- two tablespoonfuls of the chicken mixture
- two eggs
Method
- Cut six large red chile peppers in halves, remove the seeds and veins and cook in boiling water fifteen minutes, then press through a colander.
- The sauce should be thick and smooth.
- Chop the dark meat of a cold cooked chicken, season with salt and add two tablespoonfuls of the pepper pulp.
- Beat two eggs without separating, very light, and add a cupful of milk.
- Mix a half-cupful of corn-meal with a cupful of flour and a little salt;
- pour the egg and milk in this, making a thin batter.
- Put a little olive-oil in a frying-pan, and when boiling hot turn in enough batter to make a thin cake about six inches in diameter.
- Shake the pan until the mixture is set, then put two tablespoonfuls of the chicken mixture on one side of the cake, roll with a knife and remove to the serving-dish.
- When all are made pour over the remaining chile sauce and sprinkle the whole with grated Parmesan cheese.