Farsanta
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 boiling water
- a quart of fine
- a tablespoonful of the meat
- a clove of garlic
Method
- Use equal quantities of cold boiled chicken and veal, and half as much ham, all chopped.
- Mix together and moisten with good gravy.
- Season with salt, cayenne and a little chopped parsley.
- Make a dough by pouring a cupful of boiling water on a quart of fine, fresh corn-meal;
- work in a big lump of butter and add water until like biscuit dough.
- Have ready, as directed, a pile of the soft inner leaves or husks of green corn.
- Take a lump of dough about the size of an egg;
- pat it out flat, put a tablespoonful of the meat on it and roll for the inner husk.
- Then put on the outer husks with a thin piece of dough in each.
- Tie the ends and boil in water containing a few red peppers and a clove of garlic.