Baked Tamale
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3 of 10 items checked · 5 aisles
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Meat & Poultry
Dairy & Eggs
Pantry / Durable
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Archive recipe
A historic Canadian dish of chicken, lard, flour, broth and chili powder. Adapted from Baked Tamale, from Canadian Farm Cook Book (1911).
Adapted from Baked Tamale, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/baked-tamale.md.
The dish
4 of 13 items checked
archive.org
3 of 10 items checked · 5 aisles
Boil until tender one small chicken, or that amount of any tender meat
Strain off the broth, remove the bones, and break meat into small pieces
Put into a frying-pan 2 tablespoons of lard or drippings, and when hot add 2 tablespoons flour, and let brown a little
Then add the meat, salted to taste, with 1 cup broth and 2 tablespoons of chili powder
Stir and cook 10 minutes
Set off to cool, and add a small cupful raisins (whole) and about the same of olives
Make a stiff batter of 3 cups of cornmeal and 1 of flour, salted, into which is rubbed 3/4 of a cup of lard or drippings, moistened with 1 beaten egg and 1 cup broth
Line a deep pan with the batter, and bake 1 hour
Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)