Recipe scrapbooks (1920s) – Tamales de Elote / Fresh Corn Tamales
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.
Tamales de Elote
- Cuatro elotes bien molidos
- Cuatro yemas de huevo
- 150 gramos de mantequilla
- Azucar al gusto
- Royal o carbonato
Modo de Hacerse
- 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.
- Las claras se baten a punto de turrón, se revuelve todo y se sigue batiendo.
- Se pueden rellenar de mole o leche amarilla.
- Se hacen una hora antes de la comida.
- 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)
- 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.