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Beef Tamales
From The Times cook book, no. 2, 1905
Serves 6
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
138Calories
16 gProtein
1 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein16 g
Carbohydrates0.6 g
Fiber0.4 g
Sugars0.1 g
Total Fat7.9 g
Saturated Fat3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol52 mg
Sodium471 mg
Potassium275 mg
Calcium15 mg
Iron1.8 mg
Magnesium17 mg
Phosphorus159 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.6 mg
Vitamin K2.3 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.3 mg
Folate4.1 mcg
Choline48 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 4. The excerpt below is the record exactly as published.
BEEF TAMALES. Florence Os- borne, No. 1031 South Flower street, Los An- geles.—Boil one pound of beef and pour over it some hot beef fat. Scald thoroughly one quart of meal, adding one teaspoonful of salt and a tablespoonful of lar
Cook this with the app: pantry check, scaling, and the assistant.