Mexicandinner
Tamale
From Gancel's culinary encyclopedia of modern cooking, 1920
A traditional Mexican dish.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 138. The excerpt below is the record exactly as published.
Tamale, “Mexican” Chopped chi. w. pimento sa. and olives, highly sea. rolled in corn meal mush, enclosed in corn husks and boiled.
Cook this with the app: pantry check, scaling, and the assistant.