Mexican Meat Cakes
From California Mexican-Spanish cook book, 1914
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 8. The excerpt below is the record exactly as published.
Mexican Meat Cakes ^lix pork sausage and hamburger equal parts, to two cups meat add one cu]3 wet bread, add one egg, one-fourth cup onion, teas]30on salt, table- s])oon green chile pulp, mix and make into cakes one inch thick, put one cup prepared sauce in pan and heat, place meat in sauce, cover, simmer till done. Spanish Meat Cakes (Delicious) Use finely ground beef, veal or chicken — raw or cooked. To each cup meat, add one-half cup wet bread crumbs, one-fourth cup chopped mushrooms, browned in a little l:)utter, teaspoon onion juice, one-fourth cup white sauce and salt to taste. Make into round flat cakes ; fry in small amount olive oil and butter, until brown; make a sauce of six chopped olives, one-fourth cup nnishrooms, tablespoon onion, tablespoon flour in tablespoon each of olive oil and butter; add salt and paprika, and cup of fresh or canned toma- toes, and tablespoon green chile pulp, and pour around meat cakes. Sprinkle with chopped pars- lev. 84 MEXICAN-SPANISH RECIPES Mexican Meat Dumplings Mix one cup meat raw or eooked, add one-half cup chopped baeon, one-half eup tomatoes, tea- spoon salt
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