Chile
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.
Also printed in: One hundred & one Mexican dishes (1906).
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
Method
- Cut open two chiles and take out all the seeds and thick yellow veins;
- put them on the back of the stove in cold water enough to cover them and let soak for two hours.
- Pour off this water and cover again with fresh water and boil fifteen minutes.
- Drain in a colander and save the water in which they were last boiled.
- When cold enough to handle, take a knife, scrape off all the pulp from the skin, and put in the water in which they were boiled and mix thoroughly.
- Fry two onions chopped fine in olive-oil to a delicate brown;
- add a teaspoonful of flour and allow that to brown also.
- Stir in the chile mixture, season with salt and let all thicken together.