vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spanish Tamales
From The complete cook book, 1900
Serves 4
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
519Calories
12 gProtein
103 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein12 g
Carbohydrates103 g
Fiber2.8 g
Sugars72 g
Total Fat9 g
Saturated Fat4.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol154 mg
Sodium2515 mg
Potassium545 mg
Calcium146 mg
Iron3.4 mg
Magnesium38 mg
Phosphorus218 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C1.1 mg
Vitamin A103 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.6 mg
Folate70 mcg
Choline127 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 4 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.
SPANISH TAMALES. Pick and roll in flour one cup of seedless raisins, add three eggs well beaten, one tablespoonful of melted but- The Complete Cook Book. 159 ter, one cup of milk, three-quarters of a cup of sugar and twelve ears of fresh grated corn. Now beat into this one cup of flour. Cinnamon and salt
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