vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Tamale Loaf

Name: Tamale Loaf
Yield: 8 servings
Ingredients: 1 can corn; 1 can tomatoes; 1 cup chopped ripe olives; 2 cups yellow corn meal; 3 eggs well beaten; 1 cup salad oil; 1 dash cayenne; 1 cup milk; 1 tsp thyme; 3 tbsp Grandma's pepper; 1 tsp allspice

From Delicacies, 1929

Serves 8

— Mrs. Eugene Glenn.

Presented as published in 1929. 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

448Calories

5 gProtein

38 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories448 kcal

Protein4.8 g

Carbohydrates38 g

Fiber3.2 g

Sugars3.7 g

Total Fat32 g

Saturated Fat3.2 g

Monounsaturated Fat22 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol3.7 mg

Sodium140 mg

Potassium235 mg

Calcium62 mg

Iron1.9 mg

Magnesium27 mg

Phosphorus93 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C5 mg

Vitamin A89 mcg

Vitamin E11 mg

Vitamin K5.9 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate18 mcg

Choline13 mg

Caffeine0 mg

Water69 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 20. The excerpt below is the record exactly as published.

Tamale Loaf 1 can corn 1 tsp salt 1 can tomatoes 1 chopped onion 1 cup chopped ripe olives 3 cloves garlic 2 cups yellow corn meal 3 eggs well beaten 1 cup salad oil 1 dash cayenne and sugar 1 cup milk 1 tsp thyme 3 tbsp Grandma's pepper 1 tsp allspice

Cook this with the app: pantry check, scaling, and the assistant.