Llenar Mejicano
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 pound of mild cheese
- a cupful of olives stoned
- a pinch of marjoram crushed fine
- a tablespoonful of olive-oil
- a teaspoonful of cider-vinegar
- one large onion
Method
- Cut a pound of mild cheese into tiny bits.
- Prepare a cupful of olives stoned and chopped fine, one large onion chopped fine, and ten chile-prunes (that is, the dried shells of the chiles, without the seeds), toasted and crushed fine.
- To these add a pinch of marjoram crushed fine, a tablespoonful of olive-oil and a teaspoonful of cider-vinegar.
- Mix all well together, let stand an hour and then put between thin slices of bread and butter.