Mexican
Chili Colorado
From The Times cook book, no. 2, 1905
Serves 6
Place a border of rice around the dish before serving.
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
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.
CHILI COLORADO. Florence Os- borne, 1051 South Flower street, Los Angeles. — Take two chickens, cut up as if to stew; when pretty well done, add a little green parsley and a few onions. Take half pound large pep- per pods, remove seeds and pour on boiling water; steam ten or fifteen minutes; pour off 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.