Enchiladas~ Circa 1908 Recipe
Yield: 12 EnchiladasRecipe by luhu.jp
Ingredients:
4 cup: Pitted green or black olives, roughly chopped
3 cup: Raisins,
12 large: Flour tortillas,
Chilisalya,
1 lbs: Gouda cheese, shredded
Directions:
The original recipe from Mrs. Robert Y. McBride, which appreared in
"The Los Angeles Times Cookbook Number Three" (1908), included
instructions for making tortillas - flour, rather than corn - because
they werent yet available in stores.
The olive-and-raisin filling and the use of Gouda, instead of Mexican
cheese, were common at the time.
"Chilisalya" was clearly a misreading of a handwritten recipe for
chili salsa. Notice the use of tarragon vinegar, a seemingly modern,
though not particularly Mexican, idea.
Mix olives and raisins in bowl. In bowl, dip 1 tortilla in Chilisalya
and place on work surface. Put 1/12 of olive-raisin mixture on
tortilla, add 1 tablespoon Chilisalya and some cheese. Roll tortilla
up and place in baking dish. Repeat with remaining tortillas.
Pour remaining Chilisalya on tortillas in baking dish and sprinkle
enchiladas with remaining cheese. Bake at
325 degrees 10-15 minutes.
Each enchilada contains about: 416 calories; 798 milligrams sodium; 48
milligrams cholesterol; 19 grams fat; 52 grams carbohydrates; 13 grams
protein; 1.31 grams fiber.
Makes 12 enchiladas, or 6-12 servings.
Source from luhu.jp
"The Los Angeles Times Cookbook Number Three" (1908), included
instructions for making tortillas - flour, rather than corn - because
they werent yet available in stores.
The olive-and-raisin filling and the use of Gouda, instead of Mexican
cheese, were common at the time.
"Chilisalya" was clearly a misreading of a handwritten recipe for
chili salsa. Notice the use of tarragon vinegar, a seemingly modern,
though not particularly Mexican, idea.
Mix olives and raisins in bowl. In bowl, dip 1 tortilla in Chilisalya
and place on work surface. Put 1/12 of olive-raisin mixture on
tortilla, add 1 tablespoon Chilisalya and some cheese. Roll tortilla
up and place in baking dish. Repeat with remaining tortillas.
Pour remaining Chilisalya on tortillas in baking dish and sprinkle
enchiladas with remaining cheese. Bake at
325 degrees 10-15 minutes.
Each enchilada contains about: 416 calories; 798 milligrams sodium; 48
milligrams cholesterol; 19 grams fat; 52 grams carbohydrates; 13 grams
protein; 1.31 grams fiber.
Makes 12 enchiladas, or 6-12 servings.
Source from luhu.jp
Tags
Mexican