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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 pint of pink beans
- seven tablespoonfuls of grated American cheese
Method
- Boil a pint of pink beans until very tender in plenty of water, adding hot water as it boils away.
- Put in a frying-pan a heaping tablespoonful of lard and butter mixed;
- strain the hot beans from the pot and put into the boiling fat;
- add a sliced onion and seasoning of salt and red pepper.
- Stir well and allow to brown slightly.
- Ten minutes before taking from the frying-pan add seven tablespoonfuls of grated American cheese.
- Serve with thin slices of hot buttered toast and sliced cucumbers with oil and vinegar.