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Mexican Red Hot Chile Con Carne

A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.

A historical recipe

California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: California Mexican-Spanish cookbook (1914).

Source and licence

From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). 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

  • one-half cup lard
  • two cups beef stock

Method

  1. To each cup of raw or cooked, chopped or ground beef, one-half cup lard or suet, add one cup pulp of red chile pepper, two cups beef stock, salt, cook until a thick sauce is formed, serve with frijoles.