Mexicandinnervegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn Tamales
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 45. The excerpt below is the record exactly as published.
Corn Tamales. Boil the leaves of corn until soft. Then stuff with corn cut from the cob and mix with butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.