Tamales

Name: Tamales
Ingredients: Boil one chicken until the meat comes from the bones; Boil six large chili peppers; salt to taste; a little chopped parsley; a lump of butter the size of an egg; corn meal; boiling water

From Bohemian San Francisco, 1914

Can substitute chicken with veal or pork.

Presented as published in 1914. 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

48Calories

2 gProtein

11 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories48 kcal

Protein2.4 g

Carbohydrates11 g

Fiber1.8 g

Sugars6.1 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium8.4 mg

Potassium408 mg

Calcium22 mg

Iron1.4 mg

Magnesium30 mg

Phosphorus55 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C290 mg

Vitamin A71 mcg

Vitamin E0.8 mg

Vitamin K17 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate28 mcg

Choline13 mg

Caffeine0 mg

Water105 g

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 53. The excerpt below is the record exactly as published.

tamales was given us by Luna: TAMALES Boil one chicken until the meat comes from the bones. Chop the meat fine and moisten it with the liquor in which it was boiled. Boil six large chili peppers in a little water until cooked so they can be strained through a fine strainer, and add to this the chopped chicken, with salt to taste and a little chopped parsley. Take corn meal and work into it a lump of butter the size of an egg, adding boiling water

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