gluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Tamales Serrano (Peru)
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
351Calories
0 gProtein
2 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories351 kcal
Protein0.3 g
Carbohydrates2.3 g
Fiber0.4 g
Sugars1.1 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.2 g
Cholesterol36 mg
Sodium1 mg
Potassium37 mg
Calcium5.8 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus7.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C1.9 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.8 mcg
Choline20 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 7. The excerpt below is the record exactly as published.
TAM AE SERRANO (PERU). (Mountaineer Tamales) : Corn-dough made in the same method as for Creole tamales, and wrappers prepared the same. Take ]/o lb. lard, the pieces of pork cooked in the broth with which the dough is wet up; onion chopped very fine, country sausage-meat, peeled roasted peanuts, a few grains of anise, stoned ripe olives and a little good sweet wine (sherry or port)
Cook this with the app: pantry check, scaling, and the assistant.