How To make Enchiladas, Circa 1908
4 c Pitted green or black
-olives, roughly chopped 3 c Raisins
12 lg Flour tortillas
Chilisalya 1 lb Gouda cheese, shredded
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 weren't 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.
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Complete History of Philippe The Original
WTF is shortening?
Everything you've ever wanted to know about vegetable shortening; its birth from a cotton byproduct, why people use it, why it's called shortening, and whether or not it's going to kill you.
SOURCES IN ORDER OF APPEARANCE
Record of Wallace McCaw's 1905 trademarks for shortening and soap:
Short bio of Wallace McCaw and info on the McCaw-Massee house in Macon:
History of hydrogenation and the invention of vegetable shortening:
Soap scene from Fight Club (1999):
Oxford English Dictionary entry on shortening:
OED entry on short (culinary definition is #20):
1915 book on soils and manures:
1994 commentary in the American Journal of Public Health raising concern about trans-fats:
2006 New England Journal of Medicine meta-analysis showing the danger of trans-fats (not free):
I Can't Believe it's Not Butter ad from 1996:
U.S. Food and Drug Administration policy on partially hydrogenated oils, including deadlines and extensions:
World Wildlife Fund for Nature position on palm oil:
2018 article in Therapeutic Advances in Cardiovascular Disease raising some health concerns about interesterified fats and pointing out the lack of labeling requirements:
Dr. Sarah Berry at King's College:
Dr. Berry's 2017 article, What are interesterified fats and should we be worried about them in our diet?:
GRANDMA SJORSTROM'S RECIPE FOR PEANUT BLOSSOM COOKIES (slightly adapted by me)
Makes about 4 dozen cookies
14 oz package of Hershey's Kisses, unwrapped
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar and a dab of molasses (or 1 cup white sugar and 1 cup brown sugar)
1 cup butter-flavored shortening (or 1/2 cup softened butter and 1/2 cup unflavored shortening)
1 cup peanut butter
2 eggs
4 tablespoons milk
2 teaspoons vanilla
sugar for coating
Pre-heat oven to 375 F. Cream sugar and fats, then mix in all the other ingredients except for the chocolates. Form dough into 1-inch balls and roll them in a bowl of sugar before placing them on parchment-lined baking sheets. They won't spread much, so you should get at least a dozen per sheet. Bake for 10-12 minutes, until they've spread and started to crack. As soon as you pull them out of the oven, gently press a chocolate into the center of each cookie. As Grandma Sjorstrom says, MAKE EVERY YEAR.