Mexicandinnergluten-freedairy-freenut-free
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
- one pound of beef
- one quart of meal
- one teaspoonful of salt
- one tablespoonful of lard
- one tablespoonful of chili powder
Method
Boil beef and pour hot beef fat over it.
Scald meal with salt and lard.
Prepare corn shucks by boiling.
Chop beef, season with salt and chili powder.
Layer meal on shucks, add meat, pack in pot with shucks at the bottom, cover with boiling water, and add lard and chili powder.
Nutrition per serving
138Calories
16 gProtein
1 gCarbs
8 gFat
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.