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Chiles Rellenos Con Carne
From The Landmarks club cook book, 1903
Serves 1
Recipe attributed to Miss H. Knickerbocker.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 13. The excerpt below is the record exactly as published.
CHILES RELLENOS CON CARNE. Prepare the green chile as for chiles rellenos con queso. Veal, beef, chicken or giblets may be used. Take one pound of cooked meat, one small onion, a sprig of parsley. Fry the onion and parsley together to a nice brown in olive oil, put in meat, one glass of port or sherry wine, a suspicion of garlic juice, a pinch of oregano* and salt
Cook this with the app: pantry check, scaling, and the assistant.