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Hot Tamales
From The complete cook book, 1900
Serves 3
Serve hot for breakfast or supper.
Presented as published in 1900. 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
Nutrition per serving
737Calories
31 gProtein
55 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories737 kcal
Protein31 g
Carbohydrates55 g
Fiber3.6 g
Sugars3 g
Total Fat42 g
Saturated Fat17 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.5 g
Cholesterol116 mg
Sodium1051 mg
Potassium566 mg
Calcium76 mg
Iron10 mg
Magnesium51 mg
Phosphorus306 mg
Zinc5.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C3.7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.1 mg
Folate142 mcg
Choline11 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 75. The excerpt below is the record exactly as published.
HOT TAMALES. Hot Tamales, pronounced ta-ma-lys, are made as fol- lows : One pound of tender beef, boiled until well done, with a whole small onion, an even teaspoonful of salt and half of an ordinary pepper pod. Remove the beef and onion when done and chop them very fine, or put through the meat grinder ; add a heaping teaspoonful of butter, melted. Now sift in a pan half a pint of corn- meal, add to it a tablespoonful of melted lard, and pour over it half a pint of the water in which the meat was boiled
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