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Cidracayote

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.

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Ingredients

  • a tablespoonful of pure lard

Method

  1. Take young summer squash, wash and remove stem and flower and cut into dice.
  2. Put in a stew-pan a tablespoonful of pure lard and when hot add a half-teaspoonful of finely minced onion;
  3. stir about and then put in the squash, salt and black pepper.
  4. Fry for ten minutes, stirring often, then add tender sweet corn fresh from the cob, in proportion of a half-cupful of corn to a full pint of squash.
  5. Cook until sufficiently soft to mash.