Enchiladas (Fried Tomatoes and Indian Corn)

Ingredients

• sufficient tomatoes to fill three breakfast cups
• a good piece of butter
• sprinkle them with salt
• sprinkle them with pepper
• twelve tender roasting ears of corn
• the yolks of two eggs
• some very finely chopped onions
• grated cheese
• a paste with water and equal quantities of ground Indian corn and beans

Method

1. 1

   Scald, peel, and cut tomatoes.

2. 2

   Simmer with butter, salt, and pepper until reduced to one breakfast cupful.

3. 3

   Boil corn for 15 minutes, cut from cob, and add to tomatoes with egg yolks.

4. 4

   Cool the mixture.

5. 5

   Make a paste with corn, beans, salt, and pepper.

6. 6

   Roll out, cut into rounds, spread with mixture, sprinkle with onions and cheese, cover, and fry in oil.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 183. The excerpt below is the record exactly as published.

Enchiladas. (Fried Tomatoes and Indian Corn). Scald, peel, and cut into pieces sufficient tomatoes to fill three breakfast cups ; put them into a saucepan with a good piece of butter, sprinkle them with salt and pepper, and then simmer at the side of the fire till they are reduced to one breakfastcupful. Put twelve tender roasting ears of corn into a saucepan of water, and boil for quarter of an hour ; then cut the corn from the cob, when there should be about two breakfastcupfuls. Add them to the tomatoes with the yolks of two eggs, cook slowly for two or three minutes, and turn the preparation out on to a dish to cool. Make a paste with water and equal quantities of ground Indian corn and beans and a little salt and pepper. Roll this out thin, and cut into rounds the size of a breakfast cup. Spread each with the thin mixture, sprinkle some very finely chopped onions and grated cheese

Cook this with the app: pantry check, scaling, and the assistant.