Tamale Pudding— Mexican

Ingredients

• two pounds of fresh pork
• a cup of the broth
• a tablespoon of chile powder
• a can of kornlet
• a teaspoon of sugar
• a tablespoon of melted lard
• a beaten egg
• ripe olives, sliced

Method

1. 1

   Remove fat and bones from two pounds of fresh pork cut into small pieces and simmer until tender.

2. 2

   Strain from the broth and brown slightly in a large spoon of color (No.

3. 3

   119).

4. 4

   Add a cup of the broth, salt, and a tablespoon of chile powder and cook slowly.

5. 5

   Heat a can of kornlet with a little milk, salt and a teaspoon of sugar.

6. 6

   Add a tablespoon of melted lard and a beaten egg.

7. 7

   Spread a layer on a pudding dish; then a layer of the meat, and sprinkle with ripe olives, sliced, and repeat until the dish is full.

8. 8

   Bake for an hour in a slow oven, sprinkling with water if too dry.

9. 9

   Chicken can be used instead of pork.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 51. The excerpt below is the record exactly as published.

TAMALE PUDDING— MEXICAN Remove fat and bones from two pounds of fresh pork cut into small pieces and simmer until tender. Strain from the broth and brown slightly in a large spoon of color (No. 119). Add a cup of the broth, salt, and a tablespoon of chile powder and cook slowly. Heat a can of kornlet with a little milk, salt and a teaspoon of sugar. Add a table- spoon of melted lard and a beaten egg. Spread a layer on a pudding dish ; then a layer of the meat, and sprinkle with ripe olives, sliced

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