Mexicandinner
Chicken Tamales
From Rare old receipts, 1906
Can be made in advance and warmed over.
Presented as published in 1906. 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
As published
This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 10. The excerpt below is the record exactly as published.
CHICKEN TAMALES. Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud, Monterey, Calif. Make same sauce as for enchiladas. Boil any left over old barn- yard rover, and cut the meat up fine, and stir into the sauce with eggs, olives and raisins. Have some boiling corn meal mush, and at the same time have some corn husks soaking in warm water
Cook this with the app: pantry check, scaling, and the assistant.