Mexicandinner
Corn Tamale
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 42. The excerpt below is the record exactly as published.
CORN TAMALE Mix a can of corn or kornlet with a cup of tomatoes, three-fourths of a cup of white cornmeal, a teaspoon of salt, a teaspoon of Grandma's Spanish pepper, dissolved in a little cold water, eighteen ripe olives, half a green pepper and half an onion chopped, and a cup and a half of milk- last, two well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.