Chili Colorad
From Temperance cook book, 1887
Serves 4
This dish may also be made with beef, pork, or mutton.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 38. The excerpt below is the record exactly as published.
CHILI COLORAD. Take two chickens; cut up as if to stew; when pretty well done, add a little green parsley and two onions. Take half a pound of pepper pods, remove the seeds, and pour on boiling water; steam for ten minutes; pour off the water, and rub them in a sieve until all the juice is out; add the juice to the chicken; let it cook for half an hour; add a little butter, flour and salt
Cook this with the app: pantry check, scaling, and the assistant.