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Chicken Tamales
From The Times cook book, no. 2, 1905
Serves 12
Any other meat may be used if desired.
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
954Calories
23 gProtein
94 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories954 kcal
Protein23 g
Carbohydrates94 g
Fiber26 g
Sugars26 g
Total Fat54 g
Saturated Fat18 g
Monounsaturated Fat23 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol56 mg
Sodium736 mg
Potassium1143 mg
Calcium60 mg
Iron4.4 mg
Magnesium190 mg
Phosphorus468 mg
Zinc4.1 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C11 mg
Vitamin A32 mcg
Vitamin E1.2 mg
Vitamin K1.3 mcg
Vitamin B61.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate138 mcg
Choline38 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 3. The excerpt below is the record exactly as published.
CHICKEN TAMALES. EMILIA LUNDBERG, 2400 South Flower street, Los Angeles'. — Take two quarts yellow dried corn, boil in water mixed with half cup lime. When well cooked, wash thoroughly, then grind the corn on a "metata," three times, till it be- comes very fine. (The metata can be pur- chased at any Spanish store.) Have two me- dium-sized chickens boiled till quite tender; cool, then cut in small pieces. Mix with the corn, enough of the water in which the chick- ens were boiled to make it soft and add about two cups lard. Season with a little salt, and knead thoroughly. After this take three red chilis, remove seeds, then roast in a moderate oven for a few seconds. Take out and place in tepid water, then grind on a metata several times, together with almost a head of garlic. In a stewing pan place some lard (about a tablespoonful;) when hot drop in one onion. COOKING AND OTHER RECIPES. 5 cut fine, a tablespoon of flour; let cook a mo- ment, then drip in the chili, then the cut chicken, a cupful seeded raisins, a cupful stoned olives
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