Galletas
"1/2 Kilo harina - 2 cucharadas soperas de manteca derretida, azucar al gusto - 1 cucharadita de Royal y un poquito de Bicarbonato. 1/2 taza de agua. Se amasa todo y cuando hace vejigas se estira con el palote y se vuelve a amasar, se deja reposar 10 minutos; se estira con el palote y se cortan con un cortador y se meten al horno."
English Translation
"1/2 kilo flour - 2 tablespoons of melted shortening, sugar to taste - 1 teaspoon baking powder and a little bit of baking soda. 1/2 cup water. Mix everything together and when it forms bubbles, roll it out with a rolling pin and knead again. Let it rest for 10 minutes; roll it out with the rolling pin, cut with a cutter, and bake in the oven."
Note on the Original Text
The original recipe is written in concise, instructive Spanish, reflecting the oral tradition of passing down kitchen wisdom. Terms like 'cucharadas soperas' (heaping tablespoons) and 'un poquito' (a little bit) reveal the flexible and intuitive nature of historical baking directions. Spelling and syntax are period-appropriate, with occasional use of brand names (e.g., 'Royal' for baking powder) and colloquial expressions such as 'hace vejigas', referring to blistering in the dough—a key indicator before modern timers and thermometers.
Title
Recetas de Pardo (1916)
You can also click the book image above to peruse the original tome
Writer
Hortensia Volante
Era
1916
Publisher
Unknown
Background
A charming handwritten cookbook from the early 20th century, Recetas de Pardo whisks readers into a world of culinary delights, blending traditional and French-inspired recipes with the personal flair of its author. Complete with an extra loose page of tasty secrets, it's a tasteful journey for any gastronomic adventurer.
Kindly made available by
University of Texas at San Antonio
This recipe comes from a handwritten manuscript titled 'Recetas de Pardo,' compiled by Hortensia Volante in 1916. The early 20th century was marked by a blending of traditional Spanish and French culinary influences across Latin America and Spain. Written in elegant yet functional prose, these recipes were intended to be practical for home cooks of the era, often shared between women within households or social circles. The galletas recipe reflects a home-baking culture where precise measurements were secondary to hands-on experience and taste.
Back in 1916, a wooden rolling pin ('palote'), sturdy mixing bowls (likely ceramic or metal), and metal biscuit cutters or even the rim of a glass would have been used. For baking, a coal or wood-fired oven—often without a thermostat—required the baker’s intuition for gauging temperature and doneness. A kitchen cloth would be used for covering dough as it rested.
Prep Time
20 mins
Cook Time
15 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
- 4 cups all-purpose flour
- 1.5 ounces unsalted butter, melted
- 1/4 to 1/3 cup (about 1.75-2.75 ounces) granulated sugar, to taste
- 1 teaspoon (0.18 ounces) baking powder
- 1/4 teaspoon (0.035 ounces) baking soda
- 1/2 cup (4 fluid ounces) cool water
Instructions
- Start by placing 4 cups of all-purpose flour in a large mixing bowl.
- Add two heaping tablespoons (about 1.5 ounces) of melted butter.
- Sweeten the dough to taste with granulated sugar—typically, 1/4 to 1/3 cup (about 1.75-2.75 ounces) should suffice unless a sweeter biscuit is preferred.
- Sprinkle in 1 teaspoon (0.18 ounces) of baking powder and add a small pinch (1/4 teaspoon, about 0.035 ounces) of baking soda.
- Pour in 1/2 cup (4 fluid ounces) of cool water and knead the mixture together until it forms a smooth, elastic dough.
- Keep working it until small blisters ("vejigas") appear on the surface—this indicates good gluten development.
- Roll out the dough with a rolling pin, fold or knead it briefly again, allow it to rest for 10 minutes, and then roll it out once more to about 3/8 inch thickness.
- Use a biscuit cutter or a small glass to cut out rounds, arrange them on a baking tin, and bake in a preheated oven at 350°F (180°C) until lightly golden, about 10-15 minutes.
Estimated Calories
120 per serving
Cooking Estimates
Prep takes about 20 minutes including kneading and cutting out the biscuits. Baking them in the oven only takes 10-15 minutes. Each biscuit is around 120 calories if you make about 16 biscuits from this recipe.
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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