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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

Method

  1. Remove the lobster meat from the shell, lay it in a bowl, so as to save all the water that comes from it, and cut in quarters.
  2. Chop four large onions and a bunch of parsley, mash four cloves of garlic, and fry all together in a half-cupful of olive-oil until nearly brown.
  3. Season with salt and cayenne;
  4. add the lobster with all the juice, a cupful of washed rice and a tablespoonful of capers.
  5. Cook until the rice is done.
  6. When serving put whole pimientos on top.