Mexicandinner
Enchiladas No. 1
From California Mexican-Spanish cook book, 1914
Serve very hot.
Presented as published in 1914. 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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 3. The excerpt below is the record exactly as published.
one cup onions very fine, slice and chop one-half cup olives, cook ^ in little lard; have cup grated cheese ready, dip ' tortilla in hot salted lard, dip in chile sauce No. , 1, spread with grated cheese, put in center table- ^ spoonful of cooked onions, tablespoon chopped hard-boiled eggs, two tablespoons chopped chicken, six seedless raisins soaked in claret, level tablespoon chopped olives, a sprinkle of cheese and fourth cup Chile Sauce No. 1, fold . l)oth sides, one over the other, pour Chile Sauce No. 5 over all, put tablespoon cooked onion on center of top of each and several large pieces of cheese and three whole olives. Place in hot oven till cheese is melted, serve very hot. Enchiladas No. 2
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