Mexican
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 a demonym leading its title: Mexican (confidence 0.55). "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 teaspoonful of fine marjoram
- a pound of Edam cheese
- a tablespoonful of the chile
- two onions
- two large seedless raisins
Method
- Boil eight large Mexican peppers until tender;
- remove skin and seeds and put the pulp through a sieve.
- Into two tablespoonfuls of smoking hot olive-oil put two sections of garlic, a teaspoonful of fine marjoram and salt;
- add the pepper-pulp and cook slowly.
- Chop two onions very fine, season with salt and pepper and sprinkle with a little marjoram and let stand in a very little vinegar.
- Grate a pound of Edam cheese.
- Strain the sauce and return to the stove;
- dip a tortilla in the sauce, place on a plate and spread it with a teaspoonful, each, of the drained onion and the cheese;
- add two olives, two large seedless raisins and a tablespoonful of the chile.
- Roll the tortilla and sprinkle each with onion and cheese.
- After all are made, pour over the remaining chile and garnish with olives.