Recipe Manuscript

Panqtes De Mantequilla

Name: Panqtes De Mantequilla
Prep time: PTPT20M
Cook time: PTPT40M
Yield: 12
Cuisine: American
Ingredients: 450 grams unsalted butter; 12 large eggs; 450 grams granulated white sugar; 450 grams cornstarch (substitute for 'almidón')

"Butter Cakes"

1907

From the treasured pages of Libro de Resetas

Written by Susana Irazoqui Palacio

Early Modern Kitchen (1900 - 1930)American Intermediate Dessert Snack Breakfast

Original Recipe • 1907

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

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

Panqtes De Mantequilla

"A una libra de mantequilla se le echan 12 huevos, una libra de azucar una idem de almidón cernido: se bate primero la mantequilla luego se le echan uno á uno los 12 huevos batiendolos á la vez, despues se le pone la azucar y se bate y luego el almidón; se pone en los respectivos moldes y al horno."

English Translation

"To one pound of butter, add 12 eggs, one pound of sugar, and the same amount of sifted starch; first beat the butter, then add the 12 eggs one by one, beating them as you go. Afterwards, add the sugar and beat, then add the starch; place the mixture in the appropriate molds and bake."

Note on the Original Text

The recipe uses the concise, direct writing style of early 20th-century manuscript cookery—meant for women who already knew their way around a kitchen. Spelling quirks ('panqtes' for 'panqués') and casual measurement ('idem' for 'the same amount') reflect both individual habit and period convention. Preparation steps are described succinctly and assume familiarity with standard mixing and baking techniques. 'Almidón' refers to a starch, most likely made from corn; in modern kitchens, cornstarch makes an appropriate substitute.

Modern Kitchen Interpretation

Recipe's Origin

Libro de Resetas - Click to view recipe in book

Title

Libro de Resetas (1907)

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

Writer

Susana Irazoqui Palacio

Era

1907

Publisher

Unknown

Background

A handwritten culinary treasure trove, this manuscript captures the warmth of Durango’s kitchens at the dawn of the 20th century. Crafted by a family of women, its pages brim with time-honored Mexican recipes, offering a flavorful glimpse into tradition and transformation.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe appears in a 1907 Mexican family manuscript from Durango, part of a collection of handwritten cookbooks by women documenting the tastes and traditions of their times. The early 20th century in Mexico was a period of transition—tradition and modernity intersected in daily life. Recipes like this offer a snapshot into home kitchens responding to new ingredients, changing domestic roles, and evolving culinary fashions. These simple, buttery cakes would have been served at family gatherings or as a treat with afternoon chocolate or coffee.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1907, cooks would have used large ceramic or wooden bowls for creaming butter and beating eggs, likely with wooden spoons or wire whisks. Hand-cranked egg beaters were just appearing in some better-equipped urban homes. The batter would be poured into well-greased tin or earthenware molds. Baking was done in a wood-fired or charcoal oven, with temperature judged by experience—often by feeling how warm the oven walls were or by how quickly a bit of dough browned.

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

1 pound unsalted butter
12 large eggs
2 cups granulated white sugar
1 pound cornstarch (substitute for 'almidón')

Instructions

To make these buttery panques (pound cakes) today, start with 1 pound of good-quality unsalted butter.
Cream the butter until light and fluffy.
Add 12 large eggs, incorporating them one at a time and mixing well after each.
Then, add 2 cups of white granulated sugar and beat the mixture until fully blended.
Gradually sift in 1 pound of cornstarch (as a substitute for the historical 'almidón') and mix just until incorporated.
Pour the batter into greased and floured loaf pans or small molds.
Bake in a preheated oven at 340°F (170°C) for 35–45 minutes, or until golden and a toothpick in the center comes out clean.

Estimated Calories

480 per serving

Cooking Estimates

You will need about 20 minutes to prepare the ingredients and batter. Baking usually takes 35 to 45 minutes. This recipe yields 12 servings, and each serving contains around 480 calories.

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.