Vintage Recipes - Archiving nostalgic recipes from cookbooks, handwritten notes, advertisements, etc

1599 readers

1 users here now

A community for sharing favorite vintage and nostalgic recipes from years past. The goal of this community is to preserve our favorite dishes and share them with the world so that they don't go extinct just because they're not in the culinary zeitgeist.

Please tag your recipe titles with [RECIPE]. Be sure to include the dish name and it’s creator (person or business) in the title for easier searching. Please include the date the recipe was published, if possible.

Sharing a video? Tag it with [VIDEO].

All requests should be tagged with [REQUEST]. Before you post, make sure someone hasn’t already requested the same recipe!

No recipe blog spam! You can link to a personal blog in the comments, but please include the recipe itself in your post. Any post URLs should point to the actual recipe (website, image host, etc.) and not just serve as an advertisement to drive up clicks for your site.

We here in Vintage Recipes believe that information should be freely available. We learn by observing and analyzing what has come before. We do not believe in secrets, and we do not believe that old methods should be forgotten.

founded 1 year ago

MODERATORS

quixoticgourmet@lemmy.world

[RECIPE] [VIDEO] Chicasquil is a plant native to Central America, whose leaves can be made into a hashed "picadillo". This is a recipe by Noire Aguilar. (Recipe in Spanish, translation included) (si.cultura.cr)

submitted 1 year ago* (last edited 1 year ago) by csolisr@communities.azkware.net to c/vintage_recipes@lemmy.world

1 comments fedilink hide all child comments

Ingredients:

Garlic
Onion
Celery
Oregano
Marjoram
Coriander
Onion chives
Finely sliced potatoes at your liking
1 Kg. chicasquil leaves, previously washed and boiled
1/4 Kg. hashed pork meat
One bit of salt
Pork lard

Fry the seasonings up to the chives in the order listed above. Then add the potatoes, then the chicasquil, finally the pork meat, salt and lard. Serve in tortillas, for breakfast or the afternoon snack, or at lunch along with rice, beans and a boiled egg.

you are viewing a single comment's thread
view the rest of the comments

[–] protist@mander.xyz 3 points 1 year ago

Chicasquil is more commonly called "chaya" in Mexico, and it's important to note:

Chaya is a good source of protein, vitamins, calcium, and iron; and is also a rich source of antioxidants, however, raw chaya leaves are toxic as they contain a glucoside that can release toxic cyanide. Cooking is essential prior to consumption to inactivate the toxic components. Cooking in aluminum utensils can result in a toxic broth, causing diarrhea, so aluminium cookware should be avoided.

Traditionally, leaves are immersed and simmered for 20 minutes and then served with oil or butter. Cooking for 20 minutes or more will render the leaves safe to eat. The stock or liquid in which the leaves are cooked may be safe for consumption also, as the cyanide is volatilized as hydrogen cyanide (HCN) during cooking.