Mesa Redonda
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 clove of garlic chopped fine
- a stick of cinnamon
- a teaspoonful of salt
- two pounds of raisins
- a tablespoonful of the mush
- four onions
Method
- Cover a four-pound chicken with hot water and add four onions, a clove of garlic chopped fine, a stick of cinnamon, ten whole allspice, ten cloves, three red chile peppers and a teaspoonful of salt.
- Simmer until the chicken is tender, then remove and cut into small pieces.
- Strain the liquor, put the chicken meat into it, add enough yellow corn-meal to make a thick mush and boil ten minutes.
- Have ready the green corn cut from a dozen ears and two pounds of raisins, seeded, and mix these into the mush, with a half-teaspoonful of cayenne.
- Fill the center husk with a piece of the chicken and some of the mush, roll the others around, each spread with a tablespoonful of the mush.
- Tie at each end and boil an hour.