Tamales
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
- an ounce of common lime
- a quart of water
- One quart of lime-water prepared
- a pound of corn
Method
- Tamales are a mixture of meat or fowl made hot with chiles and wrapped in corn-husks.
- In preparing the dough or nixtamal, unless scalded meal is used for a substitute, it is necessary to prepare the shelled corn with lime-water.
- The Mexicans grind the corn prepared in this way, on the metate, and instead of a mortar use the molcajete and lejolote.
- To prepare the corn, cover it with water, add the lime-water and boil until the husks slip off easily between the fingers, then wash in cold water until perfectly white.
- The lime-water is made by adding an ounce of common lime to a quart of water;
- stir well and let settle;
- when clear, drain off the water for use.
- One quart of lime-water prepared in this way will do for a pound of corn.
- For the wrapping, cut off the inside leaves of the corn-husks about an inch from the stalk end and boil in clear water until perfectly clean.
- Tear a few in narrow strips to use for tying the ends;
- dry the rest and rub them over with a cloth dipped in hot lard.