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(Miss Jewson)

From National viands à la mode (1895).

Source and licence

From National viands à la mode (1895), printed page 15, digitised by the Internet Archive: https://archive.org/details/b20397264

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

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

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Ingredients

Method

  1. These are rather small reddish beans, which must be boiled till they are tender, then drained.
  2. Chop some onion very fine, just enough to flavour ;
  3. fry it in hot lard, and then fry the beans in the same pan, adding enough lard to prevent burning, and to slightly brown the beans.
  4. These beans somewhat resemble the red French haricot beans.
  5. Llemas Encaramelades.
  6. (Cuban) Take the yolks of twelve eggs, sweeten to taste with syrup made with lemon and sugar, put on the fire in a nice saucepan, cook till hard enough to roll, flour the hands and roll into balls ;
  7. drop into a thick syrup boiled till it is almost like caramel, only drop one at a time and remove it at once from the syrup and put on greased plates.
  8. Mexican Omelet.
  9. (Delmonico) Have half a pint of veloute sauce in a saucepan ;
  10. place it on a moderate fire ;
  11. add a piece of butter about the size of half an egg, twelve shelled and cooked shrimps, and season with a Httle salt and a very Httle pepper.
  12. Let it cook for two minutes, stirring lightly ;
  13. then add a quarter of a good-sized peeled green pepper, finely chopped ;
  14. cook for one minute longer, then let it rest on the corner of the stove.
  15. Make an omelet with six eggs, fold up the off side, pour half of the preparation in the centre, fold the other end up, turn the omelet on a hot dish, and garnish both sides with the rest of the shrimps, pouring the remainder round the dish.
  16. Mexican Camaroncito con Papas Cook some shrimps and some potatoes separately ;
  17. make a sauce of cooked and ground peppers fried in oil and ripe tomatoes pounded and fried ;
  18. add a little cooked and pounded onion, a little vinegar, and the water from the shrimps ;
  19. shell the shrimps and put them to boil with the potatoes.
  20. Moniatillo.
  21. (Cuban) Boil a pound and a half of large sv/eet potatoes ;
  22. mash very smooth, then mix thoroughly with a syrup made with a pound of sugar and a pint of water ;
  23. then cook both together till they will leave the sides of the saucepan, stirring all the time ;
  24. then take from the fire and drop in spoonfuls on plates ;
  25. when cold sprinkle powdered sugar on them.