Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| 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
- one gallon water
- four pounds sugar
- four pounds of corn in a vessel
- four ounces lime
- one dozen lemons
- one egg beaten to a froth
- one who has ever been in a span- ish speaking country will recognize this as one
Directions
Mrs. Gov. Silas Garber, Nebraska, 1S67.
Juice one dozen lemons, one gallon water, four pounds sugar, strain all into freezer-; for sherbet add the white of one egg beaten to a froth for each lemon. In making ices, if they are not well mixed before freezing, the sugar will sink to the bottom, and the mixture will have a sharp unpleasant taste.
ENCHILADAS.
Gov. Safford, Arizona, 1863.
Put four pounds of corn in a vessel with four ounces lime, or in a preparation of lye ; boil with water till the hull comes off, then wash the corn (usually done by Mexicans on a scalloped stone made for grinding corn as was practiced by Rebecca), bake the meal in small cakes called "tortillas," then fry in lard ; take some red pepper ground, called '"chili colorad," mix with it sweet oil and vinegar, and boil together. This makes a sauce into which dip the tortillas, then break in small pieces cheese and onions, and sprinkle on top the tortillas, and you have what is called "enchiladas." Any one who has ever been in a Span- ish speaking country will recognize this as one of the national disheg, as much as the pumpkin pie is a New England specialty.
<J12 THE BUCKEYE COOK BOOK.