Recipe Manuscript

Chongos De Leche Y Requezón

Name: Chongos De Leche Y Requezón
Prep time: PTPT15M
Cook time: PTPT35M
Yield: 8
Cuisine: American
Ingredients: 250 ml whole milk; 100 g granulated sugar; 30 g blanched almonds (or substitute slivered almonds); 200 g sweet sponge cake or ladyfingers (biscocho); 200 g fresh ricotta cheese (substitute for requesón); 50 g raisins; 30 g pine nuts; 60 g unsalted butter (30 g melted for cheese mix, 30 g for topping and greasing); 3 egg yolks; 40 g granulated sugar (for topping)

"Chongos Of Milk And Ricotta Cheese"

1937

From the treasured pages of Cuaderno de Recetas de Cocinas de Teresa, Toluca

Written by Teresa Vélez Orozco

Early Modern Kitchen (1900 - 1930)American Intermediate Dessert

Original Recipe • 1937

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

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

Chongos De Leche Y Requezón

"Se hace almibar en leche almendros juntos se unta con mantequilla luego otra de requezon desmoronado y mezclado con pasas, piñones pelados y mantequilla derretida despues otra de biscocho y se van poniendo las capas hasta terminar con requezon cada una se baña con almibar se coloca la sarten sobre el fuego para que hierva un poco se aparta y se deja reposar un rato se cubre la superficie con yemas de huevo batidas con azucar y mantequilla poniendole encima un comal con lumbre"

English Translation

"Make a syrup with milk and almonds together, spread with butter, then add another layer of crumbled ricotta cheese mixed with raisins, peeled pine nuts, and melted butter. Next, add another layer of sponge cake and continue layering until finishing with ricotta cheese. Each layer is soaked with syrup. Place the pan over the heat so it boils a little, remove from heat, and let it rest for a while. Cover the surface with egg yolks beaten with sugar and butter, placing a griddle with hot coals on top."

Note on the Original Text

The original recipe is succinct, written as a stream of actions without specific measurements or precise steps—characteristic of early 20th-century handwritten manuscripts, relying on cooks' intuition and prior knowledge. Spelling follows historical conventions (e.g., 'sarten' for sartén), and terms like 'requezón' refer to fresh, slightly grainy cheese similar to ricotta. Directions like 'ponerle encima un comal con lumbre' evoke period cooking techniques, instructing to brown or set the topping with overhead heat rather than in an oven.

Modern Kitchen Interpretation

Recipe's Origin

Cuaderno de Recetas de Cocinas de Teresa, Toluca - Click to view recipe in book

Title

Cuaderno de Recetas de Cocinas de Teresa, Toluca (1937)

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

Writer

Teresa Vélez Orozco

Era

1937

Publisher

Unknown

Background

A delightful handwritten manuscript from Toluca, this charming cookbook serves up a taste of Mexican tradition through recipes for soups and desserts lovingly gathered from the author’s aunt and mother. Featuring an index and nearly 200 pages of culinary heritage, it’s a delectable journey through the kitchens of yesteryear.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the 'Cuaderno de Recetas de Cocinas. 3a Serie', a handwritten manuscript from 1927 by Teresa Vélez Orozco in Toluca, Mexico. The book features cherished family recipes, with contributions from her aunt and mother, reflecting the richness of early 20th-century Mexican domestic cooking. Chongos de leche y requezón is a celebratory dessert blending Spanish and Mexican traditions, highlighting common Mexican dairy ingredients and festive layering. Its preparation method, layering and baking, harks back to convent techniques and home kitchens, where resourcefulness and the use of local dairy shaped recipes passed through generations.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1927, this dessert would have been assembled in a heavy earthenware or metal sarten (skillet) or a cazuela. Mixing was done by hand using wooden spoons, and ingredients were measured by eye or using simple kitchen utensils. Heat was provided by a wood-fired stove or an open flame, with a comal (a large flat griddle) placed on top to brown the final egg yolk topping. Baking as we know it now was sometimes improvisational, using direct or reflected heat.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

35 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 cup whole milk
1/2 cup granulated sugar
1 ounce blanched almonds (or substitute slivered almonds)
7 ounces sweet sponge cake or ladyfingers (biscocho)
7 ounces fresh ricotta cheese (substitute for requesón)
1/3 cup raisins
1/4 cup pine nuts
4 tablespoons unsalted butter (2 tablespoons melted for cheese mix, 2 tablespoons for topping and greasing)
3 egg yolks
3 tablespoons granulated sugar (for topping)

Instructions

To make Chongos de leche y requezón in a modern kitchen, start by making a light syrup by simmering 1 cup of milk with 1/2 cup of sugar and a handful (about 1 ounce) of blanched almonds.
Butter a small baking dish, then layer torn or crumbled biscocho (about 7 ounces of sweet sponge cake or a ladyfinger-style cake) at the bottom.
Next, spread a generous layer of fresh ricotta (substitute for Mexican requesón, about 7 ounces), mixing in 1/3 cup of raisins, 1/4 cup of pine nuts, and 2 tablespoons of melted butter.
Drizzle with some of the milk syrup.
Alternate layers of biscocho and the ricotta mixture, pouring a little syrup over each layer, finishing with a layer of the cheese mixture.
Place the dish on the stove or in a bain-marie and let it heat gently so everything melds together, just enough for the syrup to soak the layers.
Remove from the heat and let rest for at least 20 minutes.
Finally, beat 3 egg yolks with 3 tablespoons of sugar and 2 tablespoons of melted butter, spread this on top, and then place under a broiler until set and golden, or if you have a comal or cast iron pan, heat from above for an authentic touch.

Estimated Calories

370 per serving

Cooking Estimates

It takes about 15 minutes to prepare the ingredients, and 35 minutes to cook everything together. Each serving has about 370 calories, and the recipe makes 8 servings.

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.