Chile Pulp and Sauces for all Recipes
A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.
A historical recipe
California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.
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: California Mexican-Spanish cookbook (1914).
Source and licence
From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). 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.
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Ingredients
- one-half cup pure lard
- three cups of chile pulp
- two tablespoons flour
- three cups green pulp
Method
- Chile peppers are the base of all Mexican and Spanish dishes, and I have simplified the various recipes by making a list of different ways to make the pepper pulps and sauces.
- Please note that they are numbered and named, referred to by number and name in the recipes.
- Original way to prepare chile for sauce is to remove seed and toast on coals, top of stove or in oven, till they puff and look tender;
- and mash through sieve or colander;
- add water or tomatoes for right consistency;
- scalding is the quickest.
- No.
- 1, Red Chile Sauce, for Enchiladas or Tamales, etc.
- Split red chile pepper, remove all seeds and veins, soak several hours in water, pour off, pour on boiling water, pour off and repeat again, the last water just enough to cover peppers when pressed down.
- Mash in this water and press through sieve, melt one-half cup pure lard, add heaping tablespoon flour, brown and add three cups of chile pulp, salt to taste, cook very slowly half hour.
- No.
- 2, Green Chile Sauce for Enchiladas or Tamales, etc.
- Split, remove seeds and veins from green chiles and boil in little hot water till tender;
- mash, press through sieve, melt one-fourth cup lard, add two tablespoons flour, teaspoon salt, brown just a little, add three cups green pulp, cook slowly half hour.