Green Chiles
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
- two pounds of meat
- two slices of bread chopped fine
- a tablespoonful of vinegar
- two sliced onions
Method
- Boil two pounds of meat until tender and chop fine;
- add a large ripe peeled tomato, two sliced onions, two slices of bread chopped fine, raisins, olives, salt and a tablespoonful of vinegar.
- Fry all these together in olive-oil and season with a little sugar and pepper.
- Remove the stems and seeds from six green chile peppers and stuff them with this dressing.
- Dip each chile in a rather stiff batter and fry in deep drippings.