How To make Tamale Pie 1911
***MEAT*** 1 pound beef chuck
1 1/2 pounds pork shoulder
1 bay leaf
1 onion
chopped
3 cloves
6 peppercorns
salt ***CHILE GRAVY*** 10 dried red chiles :
such as
new mexico or california 3 tablespoons meat drippings; lard or shortening
3 tablespoons flour
1/2 teaspoon salt
2 cups reserved stock
***CORNMEAL CRUST*** 1/2 cup reserved stock
3/4 cup cornmeal
1 egg
1 tablespoon lard
***ASSEMBLY*** 1/2 cup raisins
1 pint olives
MEAT. Combine chuck, pork, bay leaf, onion, cloves, peppercorns and salt to taste in large pot with water to cover and cook over low heat until tender, about 2 1/2 hours. Remove beef and pork from pot. Strain stock and reserve 2 1/2 cups. Discard bay leaf, onion, cloves and peppercorns. Cut meat into 1-inch cubes.
CHILE GRAVY. Cut stem ends off chiles and soak overnight in cold water to cover. Remove seeds and veins and simmer in water to cover 30 minutes. Scrape pulp out of skins. Puree in blender and set aside.
Melt lard in saucepan over medium heat. Stir in flour and salt and cook over low heat, 3 to 4 minutes. Add 2 cups reserved stock and simmer, stirring, 3 to 4 minutes. Stir in chile puree, remove from heat and set aside.
CRUST. Combine remaining 1/2 cup reserved meat stock, cornmeal, egg and lard and stir until thickened.
ASSEMBLY. Sprinkle raisins evenly in bottom of 1 1/2-quart baking dish. Sprinkle olives over. Place meat cubes in layer on olives and pour Chile Gravy over. Spoon Cornmeal Crust mixture evenly over top. Bake at 325 degrees until crust is golden brown, about 1 hour.
[6 servings. Each serving: 562 calories; 1,715 mg sodium; 130 mg cholesterol; 33 grams fat; 34 grams carbohydrates; 35 grams protein; 2.18 grams fiber. ]
Notes: The Test Kitchen found that adding 1 egg and 1 tablespoon lard or shortening to the original 1911 recipe made a lighter crust and that pureeing the chile pulp (which the original recipe didn't call for) made a smoother gravy. SOURCES: Recipe contributed by Emma Gatzke of San Fernando. Taken from LA Times Cookbook #4, June 25, 1911; reprinted in article "Easy Cal-Mex Fusion," By Leilah Bernstein !We got this recipe from the LA Times. Mastercook editing by kitpath@earthlink.net
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Aztec Sacrifice & Pozole
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Subtitles: Jose Mendoza
PHOTO CREDITS
Plaza de la Constitucion: Victormoz, CC BY-SA 4.0 via Wikimedia Commons
Green Pozole: By T.Tseng - Green pozole, dressed, CC BY 2.0,
Red Pozole: By AlejandroLinaresGarcia - Own work, CC BY-SA 4.0,
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Civil War Bread Pudding
When I think of hospital food, Bread Pudding doesn't come to mind. But during the American Civil War, Bread Pudding made its way into The Hospital Steward's Manual.
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BREAD PUDDING
ORIGINAL 1862 RECIPE (From The Hospital Steward's Manual)
No. 30. Bread Pudding.- Boil 1 pint of milk, with a piece of cinnamon and lemon peel; pour it on 2 oz. of bread-crumbs, then add 2 eggs, ½ oz. of currants, and a little sugar: steam it in a buttered mould, or pan, for one hour.
MODERN RECIPE
INGREDIENTS
- 1 Pint (475ml) Whole Milk
- 1 Cinnamon Stick
- Lemon Peel
- 2 oz (60g or 1/2 cup + 1tbsp) Whole Wheat Bread Crumbs
- 2 Eggs
- 1/2 oz (14g or 1/8 cup) Currants
- 2 Tablespoons White or Brown Sugar
METHOD
1. Set a kettle of water to boil while you mix the pudding batter.
2. Add milk, cinnamon stick, and lemon peel to a small saucepan and set over medium heat until it comes to a light boil.
3. Pour hot milk over your breadcrumbs in a medium bowl. Remove the cinnamon and lemon peel. Whisk in the eggs until smooth, then mix in the currants and sugar.
4. Pour batter into a pudding basin and cover. Create a handle using string. (
5. Set covered pudding in a large pot and pour boiling water into the pot until 1-2 inches deep. Cover the pot and set on medium heat for 1 hour. Every 20 minutes, check the pot and if the water is nearly boiled away, add more.
6. At 1 hour, remove the pot from the heat and remove pudding basin from the pot. Allow to cool for 15 minutes then turn out onto a plate and serve.
PHOTO CREDITS
Barack Hospital Kitchen, Scutari: Wellcome Images / CC BY (
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Cookbooks: not just for recipes any more
MHS reference historian Zoe Ann Stoltz discusses the many layers of information that can be gleaned from old cookbooks.
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Remembering Fort Worth's Iconic Restaurants
Star-Telegram columnist Bud Kennedy discusses Fort Worth's long history of beloved eateries and the efforts made by owners and others to preserve their legacy.
Kennedy is a Fort Worth native who began his reporting career covering local high school football when he was 16. He's written more than 1,000 weekly dining columns and more than 3,000 columns on news and politics. If you don't like what he says about politics, you might try reading his opinions about barbecue.
Fried Chicken Face-Off: 1911 vs 2021
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