Colache - Mexican
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 30. The excerpt below is the record exactly as published.
COLACHE— MEXICAN Fry a chopped onion in a large spoonful of co!6r until transparent. Add a chopped bell pepper, without seed, half a dozen young summer squash, cut in pieces, without peel- ing them, and a tomato. Cover and simmer gently until done, shaking occasionally; then add three ears of green corn cut from the cob (or half a cup) ; season with salt and red pepper
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