Tomales, or Corn Rolls

Name: Tomales, or Corn Rolls
Ingredients: a large chicken; one pound of raisins; one pound of olives; two dozen red peppers; two pounds of dried Indian corn; six hard boiled eggs

From National viands à la mode, 1895

Serve with salad.

Presented as published in 1895. 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

6327Calories

181 gProtein

1094 gCarbs

156 gFat

Full nutrition (34 nutrients)

Calories6327 kcal

Protein181 g

Carbohydrates1094 g

Fiber32 g

Sugars348 g

Total Fat156 g

Saturated Fat35 g

Monounsaturated Fat71 g

Polyunsaturated Fat30 g

Omega-30.7 g

Cholesterol1247 mg

Sodium4061 mg

Potassium9513 mg

Calcium1008 mg

Iron60 mg

Magnesium1410 mg

Phosphorus4377 mg

Zinc36 mg

Copper4.4 mg

Manganese9.6 mg

Vitamin D6.9 mcg

Vitamin C528 mg

Vitamin A594 mcg

Vitamin E12 mg

Vitamin K34 mcg

Vitamin B66.3 mg

Vitamin B123.9 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)3.4 mg

Niacin (B3)49 mg

Folate1034 mcg

Choline1081 mg

Caffeine0 mg

Water1174 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.

Tomales, or Corn Rolls Boil a large chicken and flake the meat off and chop it fine ; also chop fine one pound each of raisins and olives stoned, and the pressed juice of two dozen red peppers boiled soft ; mix these with two pounds of dried Indian corn. Season with salt and stir over the fire for fifteen minutes, and then add six hard boiled eggs

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