Gallina Con Garbanzos
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 teaspoonful of olive-oil
- a quart of green peas
Method
- Put the giblets of a chicken with a sliced onion, a little parsley and grated lemon-peel in a frying-pan with fresh lard or olive-oil, and fry slowly.
- Cut up a chicken, slice some ham or bacon, put these in with the giblets and fry brown.
- In a separate stew-pan put a little of the strained gravy, salt, chile pepper, a teaspoonful of olive-oil and one of tarragon vinegar.
- Add the browned fowl, also the giblets chopped fine, some chopped onion and parsley;
- last, put in a quart of green peas and cook until the peas are done.
- Serve with the peas in the center and the chicken piled about.