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Recipe scrapbooks (1920s) – Tamales de Elote / Fresh Corn Tamales

December 28, 2012
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Recipe Scrapbooks : Huamantla, Tlaxcala, Mexico. TX716 .M4 R436 1920z v.2.


In addition to the pasted-in newspaper recipes, the creator of these scrapbooks also used them as a place to keep occasional handwritten or typed recipes. This recipe for talames de elote is laid-in between pages 46 and 47.

Laid-in recipes from Recipe scrapbook : Huamantla, Tlaxcala, Mexico (1920s).

Laid-in recipes from Recipe scrapbook : Huamantla, Tlaxcala, Mexico (1920s).


Tamales de Elote

  • Cuatro elotes bien molidos
  • Cuatro yemas de huevo
  • 150 gramos de mantequilla
  • Azucar al gusto
  • Royal o carbonato

Modo de Hacerse

  1. Se mezcla la azucar con las yemas y se baten hasta que hagan ojos, se derrite la mantequilla y ya tibia se revuelve con las yemas.
  2. Las claras se baten a punto de turrón, se revuelve todo y se sigue batiendo.
  3. Se pueden rellenar de mole o leche amarilla.
  4. Se hacen una hora antes de la comida.

Corn Tamales

  • Four ears of corn, well ground
  • Four egg yolks
  • 150 grams of butter
  • Sugar to taste
  • Baking powder (amount not specified; probably between a pinch and half a teaspoon)

To prepare:

  • Mix the sugar with the egg yolks and beat until it well-mixed. Melt the butter and stir into the egg yolks.
  • Beat the whites until stiff, fold into the batter and continue mixing to combine.
  • Fill the tamales with mole or with yellow milk (see note).
  • Prepare these one hour before the meal.

Note: Although not stated, it can probably be assumed that these should be wrapped in leaves (corn or palm) and steamed as is usual for tamales. Regarding leche amarilla, I was unable to determine a definitive translation of this term. Possibilities could include sweetened condensed milk or a milk-and-egg pudding or custard.

 

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