Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-free
Tamales Serrano (Peru)
From The Landmarks club cook book, 1903
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 1/2 lb. lard
- pieces of pork
- onion chopped very fine
- country sausage-meat
- peeled roasted peanuts
- a few grains of anise
- stoned ripe olives
- a little good sweet wine (sherry or port)
Method
Fry all ingredients together well and let cool.
Put corn-dough in the wrapper, add one of each ingredient in the sauce, and a quantity of the sauce.
Cover with dough, tie wrappers, and boil for three hours.
Nutrition per serving
351Calories
0 gProtein
2 gCarbs
38 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 7. The excerpt below is the record exactly as published.
TAM AE SERRANO (PERU). (Mountaineer Tamales) : Corn-dough made in the same method as for Creole tamales, and wrappers prepared the same. Take ]/o lb. lard, the pieces of pork cooked in the broth with which the dough is wet up; onion chopped very fine, country sausage-meat, peeled roasted peanuts, a few grains of anise, stoned ripe olives and a little good sweet wine (sherry or port)
Cook this with the app: pantry check, scaling, and the assistant.