Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Lard | 1 tbsp (12.8g) | 115 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- nine pounds of the prepared corn take a pint of warm water
- a pint of warm water
- a piece of bread fried in lard a little bit of chocolate
- 4 landmarks club cook book
- 2 lbs
- 5 papas con aji
- 20 min- utes
- half fried
- salt
- allspice
- vinegar
- pepper
- parsley
- thyme
Directions
A good Mexican recipe for tamales is as follows : Place some ripe corn with a little piece of lime, and enough of water to well cover it, on the fire and let boil until the corn
4 LANDMARKS CLUB COOK BOOK.
begins to peel.- When it is cool, rub between the hands until the skin and the kernel separate. Rinse in several waters, and with a knife pick the little black points out of each grain, and leave it soaking in water out in the air over night — the Mexi- cans believe the dews possess special virtue for blanching the corn, and a good cook prides 'herself on the whiteness of her tamales. The next day the corn is ground on the me fate (in a mortar will do). Then for nine pounds of the prepared corn take a pint of warm water and an ounce of salt ; mix and beat with the hands, adding gradually 2 lbs. of melted lard. Continue beating until when you place a little ball of the dough on water it will float. Have some dried corn husks ready (which have been well washed), and on each husk place a generous spoonful of the dough; add some guiso (stuffing), tie up and steam for about four hours.
GuiSO. — Toast some red peppers, taking care that they do not burn ; then soak them in tepid water until they are soft. Remove the seeds and veins ; grind in a mortar with a piece of bread fried in lard a little bit of chocolate, some cinnamon, all moistened with a little stock, in which a small bit of pork has been boiled. Put all these, with a little lard, into a saucepan, and when it bubbles, add the pork minced fine. Let it boil up, and it is ready for the dough.
SwEET Tamales. — Are made in precisely the same way, only that the salt is omitted and I lb. of white sugar added, and rai- sins, cut up almonds and anise seed are put in the dough ac- cording to taste. *
Of course, the above quantity makes a large number of ta- males. They are difficult to make well, but are extremely del- icate and delicious.
PATITAS CON MAN I (PERU).
(Trotters with Peanuts) : Sheep's feet or pig's feet thor- oughly boiled ; parboiled potatos, quartered, are to be put in a smother made with plenty of roasted peanuts, part whole, part ground up, and seasoned with allspice. Fry all together in this batter for ten minutes, stirring constantly. If very thick, add a little broth.
SPANISH-AMERICAN COOKERY. 5
PAPAS CON AJI (PERU).
(Peppered Potatos) : Boil potatos of the best quality, not too soft. Make a smother of the best red chile (Mexican pep- pers), much lard, fresh cheese chopped fine, a little chopped onion, and a little fine vinegar. Put this in a saucepan, put in the potatos whole, and stir well while cooking, about 20 min- utes. Add a little broth, that the sauce may not be too thick.
CARNE EN ADOBO (PERU).
(Meat in Pickle-sauce) : Cut into small lumps a good-sized piece of fresh pork, and put it to fry. When half fried, add chopped onion and plenty of ground red chile, stir well, add a little strong vinegar, and cook 15 minutes.
MIGAS (PERU).
Soak stale bread, squeeze the water out, put it in a smother with plenty of lard, ground chile, chopped onion and a pinch sweet marjoram; add plenty of fresh cheese crumbled up, and stir all constantly till well mixed, say ten minutes. Dress with stoned olives (ripe), crumbled fresh cheese and hard-boiled eggs chopped. Goat's cheese is best for Migas.
TAMAI, SERRANO (PERU).
(Mountaineer Tamales) : Corn-dough made in the same method as for Creole tamales, and wrappers prepared the same. Take J/£ lb. lard, the pieces of pork cooked in the broth with which the dough is wet up; onion chopped very fine, country sausage-meat, peeled roasted peanuts, a few grains of anise, stoned ripe olives and a little good sweet wine (sherry or port). Fry all this together well, and let cool off. Put corn- dough in the wrapper as before, and in the center put one of each of the things in the sauce — meat, olives, etc. — and a quan- tity of the sauce. Cover with dough, tie wrappers as befora and boil three hours.
GATO DE UEbrE.
(Hare "Pie") : This dish will have a curious sound to many ears ; but it is fit for a king, and held in grateful remembrance by those who have ever eaten it cooked by an expert. Even
o LANDMARKS CLUB COOK BOOK.
the "udder of a cow" can be procured by pre-arrangement with the butcher. This preparation disputes with the Swiss "Hassen pfeffer" precedence as the most delicious dish ever made from hare or jackrabbit.
Remove all bones, membranes and tendons from a hare (or jackrabbit) roasted beforehand. Pick to pieces roughly, and grind (upon a metate or in a mortar) all the meat, together with the boiled udder of a cow. Mix all, when ground, with bread crumbs moistened in soup, adding salt, pepper, parsley, a bit of garlic, thyme and bay leaves, all chopped very fine. Wet up with yolks of eggs, and give the whole another turn in the mortar. Cover the bottom of a tin pan with thin slices of ham or bacon, putting the preparation on top and covering it with other slices of ham or bacon. Bake in the oven; or cook in a steamer until done, and then fry brown. Remove from pan by putting the latter in boiling water. Remove the slices of bacon and cover the dish with bread-crumbs.