(written on a pre-printed recipe card with a decorative border; the card's printed fields for Time required, Serves and Preheat oven @ were all left blank)
Ingredients
- 2 Avacado's (spelled as written)
- 2 tomatos (as written)
- green onions — ⚠ no quantity stated
- ½ tsp tobasco (as written)
- 2 TB lemon juice
- 1½ tsp. salt
- 1 tin 4 oz copped chillies (chopped, as written)
Method
Chop and mix everything.
Leave avacado pits in it.
Notes
⚠ ALREADY PUBLISHED —
publish: hold, do not queueLive in The Library on the Residence side (
kitchen-recipes.json, "Guacamole"). Held until the published URL is captured intopublished_to:. See_RECIPE-INDEX.md→ "The Library overlap".
"Leave avacado pits in it" is the whole reason this card is worth having. It is the old kitchen belief that burying the pits in the bowl keeps the guacamole from browning — a piece of household lore passed down as an instruction. Transcribed exactly and not commented on in the recipe itself; whether it works is not the Vault's business, and stripping it would remove the most human line on the card.
"1 tin" rather than "1 can" is worth noting alongside the Commonwealth vocabulary appearing elsewhere in this box (graham wafer, icing sugar, desiccated coconut). One data point, not a conclusion.
⚠ Green onions carry no quantity — the only measure missing; everything else is specific, including the salt to a half teaspoon.
Lemon rather than lime, and canned green chillies rather than fresh jalapeño: this is the American mid-century version of the dish, not a Mexican one, and that is what makes it a document of this kitchen.
The blank printed fields are themselves informative — the card was designed for baking and this recipe needed none of it.
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