Recipe Manuscript

Cajeta De Mamey

Name: Cajeta De Mamey
Prep time: PTPT20M
Cook time: PTPT40M
Yield: 20
Cuisine: American
Ingredients: Equal weights of ripe mamey sapote (substitute with ripe sweet potato or mango if unavailable); Equal weights of fresh pineapple, peeled and cored; 900 grams granulated sugar (per 450 grams fruit mixture); 55 grams ground blanched almonds (per 450 grams fruit mixture)

"Mamey Cajeta"

1884

From the treasured pages of Libro de Recetas de Cocina

Written by Guadalupe Perez

Age of Gastronomy (1800 - 1900)American 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

Cajeta De Mamey

"— Se pela el mamey, piña y mamey, y se muele cada fruta por separado procurando ponerlas en igual proporcion. A cada libra de esta pasta se les echa dos libras de azucar clarificada y dos onzas de almendra molida. Ya que van tomando punto se menea hasta que despega del cazo."

English Translation

"Mamey Cajeta. — Peel the mamey, pineapple, and mamey, and grind each fruit separately, making sure to use them in equal proportions. For each pound of this paste, add two pounds of clarified sugar and two ounces of ground almonds. Once it starts to thicken, stir until it pulls away from the pan."

Note on the Original Text

Culinary writing in 19th-century Mexico was brief and functional, assuming the cook had a baseline of skill and access to common tools. Quantities were usually in pounds and ounces, and instructions relied on the cook's intuition — such as recognizing the point at which a confection 'despega del cazo' (pulls away from the pan). Spellings reflect contemporaneous norms and sometimes show regional or variable word usage. 'Cajeta', for example, indicates a fruit paste confection here, not the more widely known caramelized goat's milk version.

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 is drawn from the 'Libro de Recetas de Cocina' (1884), a manuscript from Acatzingo, Puebla, Mexico, penned by Guadalupe Perez. The notebook provides a window into the domestic culinary practice of the late 19th-century Mexican home, blending indigenous fruit traditions with European confectionery techniques. Many such manuscripts combined recipes written in both pencil and ink, hinting at their living, evolving nature. Recipes like this one for Cajeta de Mamey were likely seasonal delights, made with locally available tropical fruits and celebrated at gatherings or as treats for special occasions.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 1880s Mexican kitchen, preparation involved hand tools: a paring knife for peeling, a metate (stone grinder) or mortar and pestle to process the fruits and grind almonds, and a heavy brass or copper cazuela (wide-mouthed cauldron) placed over a wood-fired stove. Stirring was done with a sturdy wooden spoon, and setting the cajeta took place on greased platters or in shallow ceramic molds.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

40 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

Equal weights of ripe mamey sapote (substitute with ripe sweet potato or mango if unavailable)
Equal weights of fresh pineapple, peeled and cored
4 cups granulated sugar (per 1 pound fruit mixture)
2 ounces finely ground blanched almonds (per 1 pound fruit mixture)

Instructions

To prepare Cajeta de Mamey in a modern kitchen, begin by peeling ripe mamey sapote and fresh pineapple.
Process each fruit separately in a food processor or with a potato masher until blended into a smooth paste.
Combine the two fruit pastes in equal amounts by weight.
For every 1 pound (about 450 grams) of fruit paste blend, add 4 cups (about 2 pounds) of granulated sugar and 2 ounces (about 1/4 cup) of finely ground blanched almonds.
Cook the mixture in a heavy saucepan over medium heat, stirring frequently as the sugar dissolves and the mixture thickens.
Continue stirring until the cajeta pulls away from the sides and bottom of the pan (about 30-45 minutes).
Pour onto a parchment-lined baking sheet or into molds to cool and set.

Estimated Calories

180 per serving

Cooking Estimates

It usually takes about 20 minutes to peel, core, and puree the fruits, and to prepare the other ingredients. Cooking the mixture takes about 40 minutes. The finished cajeta can be cut into about 20 small servings. Each serving has about 180 calories due mainly to the sugar.

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.