Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Mexican
Chili Colorado
From The Times cook book, no. 2, 1905
Serves 6
Place a border of rice around the dish before serving.
A modern interpretation · AI-generated from the original record
Ingredients
- two chickens
- half pound large pepper pods
- a little green parsley
- a few onions
- a little butter
- flour
- salt
Method
Cut chickens and cook until nearly done.
Add parsley and onions.
Prepare pepper pods by removing seeds, steaming, and extracting juice.
Add juice to chicken and cook for half an hour.
Add butter, flour, and salt before serving.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 3. The excerpt below is the record exactly as published.
CHILI COLORADO. Florence Os- borne, 1051 South Flower street, Los Angeles. — Take two chickens, cut up as if to stew; when pretty well done, add a little green parsley and a few onions. Take half pound large pep- per pods, remove seeds and pour on boiling water; steam ten or fifteen minutes; pour off water and rub them in a sieve until all the juice is out; add the juice to the chicken; let it cook for half an hour; add a little butter, flour and salt
Cook this with the app: pantry check, scaling, and the assistant.