Title: Enchiladas, Circa 1908
4 c Pitted green or black olives, roughly chopped
3 c Raisins
12 lg Flour tortillas
1 lb Gouda cheese, shredded
The original recipe from Mrs. Robert Y. McBride, which appreared
in "The Los Angeles Times Cookbook Number Three"
(1908), included instructions for making tortillas - flour,
rather than corn - because they weren't yet available in stores.
The olive-and-raisin filling and the use of Gouda, instead of
Mexican cheese, were common at the time.
"Chilisalya" was clearly a misreading of a handwritten
recipe for chili salsa. Notice the use of tarragon vinegar, a
seemingly modern, though not particularly Mexican, idea.
Mix olives and raisins in bowl. In bowl, dip 1 tortilla in
Chilisalya and place on work surface. Put 1/12 of olive-raisin
mixture on tortilla, add 1 tablespoon Chilisalya and some cheese.
Roll tortilla up and place in baking dish. Repeat with remaining
tortillas. Pour remaining Chilisalya on tortillas in baking dish
and sprinkle enchiladas with remaining cheese. Bake at 325
degrees 10-15 minutes.
Each enchilada contains about: 416 calories; 798 milligrams
sodium; 48 milligrams cholesterol; 19 grams fat; 52 grams
carbohydrates; 13 grams protein; 1.31 grams fiber.Makes 12
enchiladas, or 6-12 servings.
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