Domestico
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
- two cupfuls of cold cooked chicken
- a pound of good cheese
- a spoonful of the chile sauce
- two onions
- three hard-boiled eggs
- two raisins
Method
- Have ready two cupfuls of cold cooked chicken cut into small bits, over which pour the juice of a lemon and sprinkle with chopped parsley.
- Also chop two onions very fine and three hard-boiled eggs;
- grate a pound of good cheese, wash a large cupful of raisins and dry them;
- have three dozen green or ripe olives handy and the chile sauce piping hot.
- Dip the tortillas in the hot sauce, place on a large platter and on one-half of it put a little of the onion, egg, chicken, cheese, two raisins, one olive, and lastly a spoonful of the chile sauce.
- Fold over the other half and roll slightly.
- When they are all finished, sprinkle cheese over all and pour over what chile sauce is left.