Stuffed Chiles
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 cupful of fine bread-crumbs
- two tablespoonfuls of milk
- three eggs
Method
- Take a dozen large green chile peppers and lay them on the top of the stove until roasted slightly on all sides;
- remove and wrap in a cloth for a few minutes, when they can be easily peeled.
- Prepare the stuffing by chopping a half-pound of cheese very fine and adding a cupful of fine bread-crumbs, an onion chopped fine, a big lump of butter, salt and pepper.
- Beat the whites of three eggs to a froth and add two tablespoonfuls of milk and flour enough to make a thin batter.
- Fill the chiles with the stuffing, dip each one in the batter and fry in deep, hot olive-oil.
- Serve with tomato sauce.