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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 cupful of olive-oil
- two tablespoonfuls of butter heated together
- a bunch of parsley
- a tablespoonful of the Spanish sausage
- two green onions
Method
- Make a sauce of a quarter of a cupful of olive-oil and two tablespoonfuls of butter heated together;
- in this fry two green onions, a bunch of parsley, a little celery, a leek, a little garlic, and green peppers, all chopped fine.
- Season with salt and a tablespoonful of the Spanish sausage.
- After all is well cooked down, add a half-cupful of good stock.
- Boil some macaroni until tender and then plunge in cold water to blanch.
- Place orderly on a wide platter, strain the hot sauce over it and cover the top with grated Edam cheese.