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Stuffed Chile Pepper

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 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

Method

  1. Fry chile peppers until they puff under skin;
  2. cool and peel;
  3. cut out stem, and with a spoon remove seed.
  4. Prepare a mixture of any kind of meat, to a cup of meat, one tablespoon of chopped onion, one clove garlic, one-half cup tomatoes, one-half cup of sliced olives, one-fourth raisins--chopped very fine.
  5. Add one tablespoon vinegar, and cook in two tablespoons hot lard;
  6. cool and fill the chile peppers.
  7. Beat desired number of eggs separately, add a tablespoon flour, one of milk to each egg, and season with salt and red pepper.
  8. Dip chile in batter, and fry brown in hot lard, drain, sprinkle with chopped parsley;
  9. serve hot.
  10. A prepared sauce may be served over chile or a white sauce with apple, raisins, peach preserves or marmalades added to desired taste.
  11. Delicious.