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Mock Tamales (German Tamales)
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
203Calories
14 gProtein
15 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories203 kcal
Protein14 g
Carbohydrates15 g
Fiber2.6 g
Sugars6.7 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium148 mg
Potassium357 mg
Calcium91 mg
Iron2.1 mg
Magnesium27 mg
Phosphorus242 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C11 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate76 mcg
Choline303 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 52. The excerpt below is the record exactly as published.
MOCK TAMALES (GERMAN TAMALES). Remnants of roasts, especially veal, pork, chickens and beef — chop very fine, add onion or juice of onion, season highly with cayenne pepper, a little chile, salt, grated lemon, celery salt, marjorie, parsley, all finely prepared, two eggs beaten
Cook this with the app: pantry check, scaling, and the assistant.