Polenta
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 teaspoonful of salt
- a tablespoonful of butter
- a pint of Indian meal
- a cupful of good gravy
Method
- Into three pints of boiling water put a teaspoonful of salt and a tablespoonful of butter.
- When boiling, sift in slowly, stirring constantly, about a pint of Indian meal and boil a half-hour.
- Have ready, hot, a cupful of good gravy, and one of tomato sauce, made with chile.
- Put a layer of the cooked Indian meal in the bottom of a baking-dish, then the sauce and gravy, sprinkled with a little grated cheese.
- Fill the dish with these alternate layers and bake for half an hour.
- Serve hot with a little extra chile.