Enchiladas (Mexican)

Ingredients

• two cups of cornmeal
• a cup of boiling water
• one egg
• a piece of butter the size of an egg
• a pinch of salt
• half a teacupful of flour
• enough milk to make a thin batter

Method

1. 1

   Scald cornmeal in boiling water, stir until smooth, then add egg, butter, salt, flour, and milk to make a thin batter.

2. 2

   Cook on a hot greased griddle, dip in chile sauce, and cover with cheese, onion, and olives.

3. 3

   Serve hot.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 22. The excerpt below is the record exactly as published.

ENCHILADAS (Mexican) — Scald two cups of cornmeal in a cup of boiling water. Stir until smooth, then add one egg, a piece of butter the size of an egg, a pinch of salt, half a teacupful of flour and enough milk to make a thin batter

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