Recipe Manuscript

Receta De Postre En Copas

Name: Receta De Postre En Copas
Prep time: PTPT25M
Cook time: PTPT30M
Yield: 12
Cuisine: American
Ingredients: 1.5 liters whole milk; 260 grams white sugar (approximately; adjust to taste); 12 large egg yolks; 1 teaspoon vanilla extract (or 1 vanilla bean); 250 ml whole milk (for meringues); 4 large egg whites; Ground cinnamon, for garnish

"Dessert Recipe In Cups"

1907

From the treasured pages of Libro de Resetas

Written by Susana Irazoqui Palacio

Early Modern Kitchen (1900 - 1930)American Intermediate Dessert

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

Receta De Postre En Copas

"Se calcula la leche para doce copas se endulza al gusto, despues de haber hervido un gran rato se pone a enfriar, se tendrán 12 yemas de huevo batidas las que se revuelven en la leche y se pone el cazo a fuego manso, cuando suelte el hervor se le echa una poca de vainilla y se deja del punto de postre. Se pone a hervir una poca de leche muy bien endulzada y estando muy fria se le echan 4 claras de huevo muy bien batidas, luego que se cuecen se van poniendo en las copas del postre, espolvoreandolo canela molida."

English Translation

"Calculate the quantity of milk needed for twelve cups and sweeten to taste. After boiling for quite a while, let it cool. Beat 12 egg yolks and mix them into the milk, then put the saucepan on low heat. When it starts to boil, add a little vanilla and cook until it reaches a dessert consistency. Boil a little more milk, sweetened well, and once it is very cold, add 4 well-beaten egg whites. Once they are cooked, place them in the dessert cups and sprinkle with ground cinnamon."

Note on the Original Text

Recipes of the era were written in prose, assuming a cook’s familiarity with quantities, cooking times, and doneness cues—hence, phrases like "del punto de postre." Instruction is implicit rather than explicit, reflecting kitchen traditions passed from mother to daughter rather than standardized measurements. Variations in spelling or punctuation are typical, as are flexible ingredient lists rooted in availability. The text presumes basic French-style custard skills and the ability to judge the doneness of both egg-based desserts and whipped meringues by sight and feel.

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 hails from early 20th-century Durango, Mexico, at a time when families were beginning to mix tradition with modern convenience. Handwritten by Susana Irazoqui Palacio and her female relatives, it reflects the domestic expertise of Mexican women during a period of social and culinary transformation, balancing European-inspired techniques with local tastes. Home cooks of the era wrote recipes for family use, passing down techniques orally or in personal notebooks. This dish, a delicate custard with floating islands of meringue, nods to both Mexican and French traditions, illustrating the rich exchange of culinary ideas in post-colonial Mexico.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would have used an earthenware cazuela (saucepan) or a heavy copper pot over a wood-fired or coal-burning stove, whisking by hand with a large fork or wooden molinillo. The egg whites would be beaten in large ceramic bowls, and the custard strained through fine cloth, if needed. Dessert would be served in glass or ceramic cups, prized for special occasions. A sharp sense for gentle heat and steady stirring was essential, along with a steady hand for spooning and poaching the meringues on the open flame.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

30 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

6 1/3 cups whole milk
1 1/4 cups white sugar (approximately; adjust to taste)
12 large egg yolks
1 teaspoon vanilla extract (or 1 vanilla bean)
1 cup whole milk (for meringues)
4 large egg whites
Ground cinnamon, for garnish

Instructions

Start by measuring about 6 1/3 cups of whole milk—enough for twelve small dessert cups.
Sweeten to taste with around 1 cup of sugar.
Bring the milk to a gentle boil in a large saucepan and simmer for 10-15 minutes, allowing some reduction and richness.
Let the milk cool until just warm.
In a separate bowl, whisk 12 egg yolks until smooth.
Gradually add the warm milk to the yolks, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly (like a light custard).
Once it starts to bubble, add 1 teaspoon of vanilla extract.
Remove from heat and let cool to room temperature, then chill.
Separately, bring 1 cup of whole milk to a boil with about 1/4 cup of sugar.
Allow to cool until just cold.
Beat 4 egg whites until stiff peaks form, then fold into the cold sweetened milk.
Briefly poach spoonfuls of the meringue in gently simmering water for 20-30 seconds per side (modern clarification), until set.
To serve, divide the chilled custard among 12 cups.
Top each with poached meringues and sprinkle with ground cinnamon.

Estimated Calories

290 per serving

Cooking Estimates

Prep includes measuring and mixing ingredients, as well as poaching the meringues. Cooking is mostly hands-on, with careful heating and stirring of the milk and custard, plus poaching meringues briefly. Each serving is a small dessert cup with custard and a bit of meringue, and the calories are estimated for each cup.

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.