Recipe Manuscript

Bizcochos

Name: Bizcochos
Prep time: PTPT30M
Cook time: PTPT20M
Yield: 32
Cuisine: American
Ingredients: 900 grams unsalted butter (washed); 450 grams granulated sugar; 12 egg yolks (from large eggs); 550–600 grams wheat flour (add as needed to form a soft dough)

"Biscuits"

1884

From the treasured pages of Libro de Recetas de Cocina

Written by Guadalupe Perez

Age of Gastronomy (1800 - 1900)American Beginner Intermediate Dessert Snack

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Bizcochos

"Dos libras de manteca lavada con agua asta que quede como espuma, se le echa una libra de azucar molida, doce yemas de huevo, se bate muy bien y se le esta echando arina asta que junte y se aga una masa blanda, se corta con molde los biscochos, y se meten al orno."

English Translation

"Two pounds of lard washed with water until it becomes like foam, add one pound of powdered sugar, twelve egg yolks, beat very well and gradually add flour until it comes together and forms a soft dough, cut the biscuits with a mold, and put them in the oven."

Note on the Original Text

The recipe is written in the informal, conversational style characteristic of household notebooks from the era. It provides quantities and basic instructions but leaves finer details—such as exact baking times and oven temperature—to the cook's experience and judgment. Spelling variants like 'arina' for 'harina' (flour), 'asta' for 'hasta' (until), and 'orno' for 'horno' (oven) reflect regional phonetic spellings common in handwritten Mexican Spanish of the 19th century. The recipe assumes familiarity with basic pastry methods and kitchen intuition, typical for its time when recipes served as memory aids or teaching tools rather than detailed, foolproof guides.

Modern Kitchen Interpretation

Recipe's Origin

Libro de Recetas de Cocina - Click to view recipe in book

Title

Libro de Recetas de Cocina (1884)

You can also click the book image above to peruse the original tome

Writer

Guadalupe Perez

Era

1884

Publisher

Unknown

Background

Travel back to 19th-century Acatzingo, Puebla with this enchanting manuscript, where ink and pencil whisper authentic Mexican flavors. From sweet compotes to delicate biscochos and hearty tamales, every page offers a taste of culinary heritage—and plenty of blank space for your own inspired notes.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the 'Libro de Recetas de Cocina,' a manuscript compiled in Acatzingo, Puebla, Mexico, in 1884 by Guadalupe Perez. The notebook captures the domestic culinary traditions of late-19th-century Mexico, preserving family-favorite sweets, breads, and daily fare. At the time, recipes like this 'bizcocho' (a type of buttery cookie or biscuit) showcased both the influence of European pastry on Mexican baking and the resourcefulness of home cooks working with simple utensils and hand-processed ingredients.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 1800s, cooks would have used a large clay or wooden bowl for mixing, a sturdy wooden spoon or hand-held whisk for creaming the butter and beating the yolks, and flour sieves. Cutting out bizcochos required tin or handmade wooden molds. Baking was done in a wood- or charcoal-fired brick oven, with the cook carefully tending the fire to achieve the proper temperature.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 pounds unsalted butter (washed)
1 pound granulated sugar
12 egg yolks (from large eggs)
1 pound 3 to 1 pound 5 ounces wheat flour (add as needed to form a soft dough)

Instructions

Begin by washing 2 pounds of unsalted butter (equivalent to 900 grams) with cold water until it attains a creamy, foamy texture.
In a large mixing bowl, cream the washed butter together with 1 pound of fine granulated sugar (about 450 grams) until light and fluffy.
Add 12 large egg yolks to the mixture, beating well until thoroughly combined.
Gradually incorporate sifted wheat flour until a soft dough forms—start with about 1 pound 3 ounces (20 ounces) and add a little more if needed, just until the dough holds together but remains pliable.
Roll out the dough on a lightly floured surface to about 5/8 inch thick, and cut out biscuits using your preferred cookie cutter.
Arrange the biscuits on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) until just lightly golden, around 15-20 minutes.

Estimated Calories

180 per serving

Cooking Estimates

You will spend about 30 minutes preparing the dough and shaping the biscuits. Baking takes 15–20 minutes. Each biscuit has about 180 calories. This recipe makes about 32 biscuits.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.