Guayabate
"Guayabate"
From the treasured pages of Cuaderno de Recetas de Cocinas de Teresa, Toluca
Written by Teresa Vélez Orozco
Guayabate
"la cantidad de pasta sera igual a la de azucar. Se pone en un cazo 1/4 de litro de agua con el azucar, ya que esta de caramelo se le hecha la pasta y se mueve constantemente se patea y ya que esta algo durito se vacia en los moldes. Si se quiere que este blanquito se le hechan dos claras batidas se bate mucho y cuando este duro se vacia en los moldes de barro."
English Translation
"The amount of paste should be equal to the amount of sugar. Put 1/4 liter of water with the sugar in a saucepan, and once it becomes caramel, add the paste and stir constantly. Beat it, and when it becomes somewhat firm, pour it into molds. If you want it to be whitish, add two beaten egg whites, beat a lot, and when it is hard, pour it into clay molds."
Note on the Original Text
Early 20th-century Mexican home recipes were often written by and for experienced cooks, with minimal measurements or method details and assuming a strong foundation of practical kitchen knowledge. Spelling could be idiosyncratic and punctuation casual—'hechan' for 'echan,' for example, and 'durito' for 'duro,' meaning 'firm.' Directions are concise, with steps implied rather than spelled out. This reflects a time when recipes traveled orally or handwritten, rooted in family tradition, and cooks judged readiness by sight, sound, and touch rather than precise timing or temperature.
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
This recipe comes from the 1937 'Cuaderno de Recetas de Cocinas. 3a Serie,' a manuscript cookbook preserved in Toluca, Mexico. Handwritten by Teresa Vélez Orozco, it contains cherished family recipes collected from her mother and aunt. The book showcases the culinary traditions and home cooking practices of interwar Mexico, preserving popular sweets, stews, and everyday meals passed down through generations. Guayabate is a classic Mexican confection, a type of fruit paste or dulce typically made in rural households before commercial sweets became prevalent. It reflects a time when preserving fruit and making candies at home was both a practical and festive skill, especially for seasonal harvests.
Historically, this recipe would have been made with a heavy copper or clay cazuela (cooking pot), essential for slow, even heat and preventing scorching. A sturdy wooden spoon ('pala') did the job of constant stirring and mashing. Egg whites were beaten by hand, likely with a wire whisk or a simple fork, in a large clay or metal bowl. The thick paste was poured into molds made of clay, tin, or even greased ceramic dishes, to be cooled and set.
Prep Time
30 mins
Cook Time
45 mins
Servings
16
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
- 2.2 lb (or as desired) guava pulp (prepared by cooking and passing ripe guavas through a sieve, seeds and skins removed)
- 2.2 lb granulated sugar
- 1 cup water
- Optional: 2 large egg whites (for the 'blanquito' variation)
Instructions
- To make Guayabate, weigh the prepared guava pulp (pasta de guayaba) and use an equal weight of granulated sugar.
- Pour 1 cup of water and all of the sugar into a heavy-bottomed saucepan and cook over medium heat until the mixture begins to caramelize slightly but is not deeply browned.
- Add the guava pulp and stir constantly with a wooden spoon to prevent sticking or burning.
- Continue stirring and mashing the mixture ('se patea' refers to vigorously mixing) until it thickens and starts to pull away from the sides of the pan, reaching a consistency similar to thick fudge.
- Quickly pour or scoop the thickened paste into prepared molds (silicone or lined loaf pans work well today).
- For a lighter, almost marshmallow-like guayabate, whisk two egg whites to soft peaks and fold them into the hot mixture right before it sets.
- Beat vigorously until well incorporated and the mixture is firmer, then pour into molds.
- Allow to cool and set before unmolding and serving.
Estimated Calories
210 per serving
Cooking Estimates
Preparing the guava pulp takes some time, then you cook the mixture on the stove until it thickens, which takes about 45 minutes. This recipe makes about 16 slices, and each slice has around 210 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.
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