Viajero
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 quart of good Southern white corn-meal
- a quart of whole olives
- two pounds of raisins
- a cupful of sweet lard
- two tablespoonfuls of the thickened gravy
- two tablespoonfuls of the scalded meal
Method
- Scald a quart of good Southern white corn-meal, making it moist, but not soft.
- Have a chicken boiled until tender and separated into parts;
- season the broth with the pulp of two dozen chile peppers, a quart of whole olives, two pounds of raisins, a cupful of sweet lard, salt and a suspicion of garlic;
- add enough corn-meal to thicken like gravy.
- Lay one of the prepared husks flat, put a piece of chicken on it and two tablespoonfuls of the thickened gravy;
- fold the husk over with the chicken inside, and roll around this six more husks, spreading each with two tablespoonfuls of the scalded meal.
- Tie each end securely with a narrow strip of the husk and steam three hours or longer.