Genuino
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
- three quarts of whole corn
- three tablespoonfuls of fine marjoram
- a tablespoonful of olive-oil
Method
- Boil three quarts of whole corn in ash lye until the hulls come off;
- soak in clear water until the lye is all out, then grind.
- Remove the seeds and veins from six chile peppers, boil soft and then put through a colander to separate from the skin.
- Boil a chicken tender and set aside half of the well-seasoned broth;
- the rest, with the chicken, thicken with part of the ground corn and add the pepper-pulp and three tablespoonfuls of fine marjoram.
- For the batter, take the remainder of the broth and ground corn and mix into it a tablespoonful of olive-oil;
- season with salt and make the dough just thick enough to spread.
- These proportions will make fifteen tamales.