Recipe Manuscript

Gelatina De Leche

Name: Gelatina De Leche
Prep time: PTPT15M
Cook time: PTPT10M
Yield: 6
Cuisine: American
Ingredients: 10 gelatin sheets (about 17g, or substitute with 17g powdered gelatin, about 2 envelopes); 500 ml whole milk; 80-100g granulated sugar (to taste); 5 ml (1 teaspoon) pure vanilla extract; 2 egg yolks (from large eggs)

"Milk Gelatin"

1904

From the treasured pages of Cuaderno de Carmen Volante

Written by Cármen Volante

Early Modern Kitchen (1900 - 1930)American Beginner Dessert

Original Recipe • 1904

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

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

Gelatina De Leche

"Se disuelven 10 hojas de grenetina en un pocillo de agua caliente, se hierve 1/2 litro de leche con azúcar al gusto y un poco de vainilla; ya fria se le ponen 2 yemas de huevo, se menea muy bien y se revuelve bien con la grenetina y se vacía en el molde a que cuaje."

English Translation

"Dissolve 10 sheets of gelatin in a small pot of hot water. Boil 1/2 liter of milk with sugar to taste and a bit of vanilla; once cool, add 2 egg yolks, mix very well, and combine thoroughly with the gelatin. Pour into a mold to set."

Note on the Original Text

The recipe is written in the direct, no-nonsense style typical of early twentieth-century Mexican manuscript cookbooks. Instructions are condensed and assume the cook already possesses foundational skills, such as dissolving gelatin or tempering eggs. Spelling and grammar reflect colloquial Spanish, and terms like 'grenetina' are still used for unflavored gelatin in Mexico today. The step-by-step process is embedded in a single paragraph, requiring attentive reading and culinary intuition.

Modern Kitchen Interpretation

Recipe's Origin

Cuaderno de Carmen Volante - Click to view recipe in book

Title

Cuaderno de Carmen Volante (1904)

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

Writer

Cármen Volante

Era

1904

Publisher

Unknown

Background

A handwritten culinary treasure from 1904, this manuscript brims with delicious soups, salsas, tantalizing meat entrées, embutidos, fresh fish, irresistible desserts, preserves, cakes, and refreshing drinks. Each page tempts with recipes sure to inspire any gourmet’s imagination.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

Gelatina de Leche comes from the manuscript cookbook '6o Cuaderno,' created in 1904 by Cármen Volante in Mexico. This handwritten collection captures the culinary imagination of the early twentieth-century Mexican home. At this time, gelatin desserts signaled both refinement and access to modern culinary products like commercial gelatin and vanilla, reflecting both European influence and emerging local tastes. The recipe bridges a time when gelatin, often made from animal bones at home, was transitioning into a convenient, store-bought product — a luxury and a marvel for home cooks of the era.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Originally, the recipe would be made with everyday kitchen tools: an enamel or copper pot for heating milk, a small clay or metal 'pocillo' to dissolve gelatin, a wooden spoon or whisk (molinillo) for mixing, and a ceramic or metal mold for setting the gelatina. Eggs would be separated by hand, and cooling relied on ambient temperature or perhaps placing the mold in a basin of cool water before transfer to a cool pantry or icebox, if available.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

10 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

10 gelatin sheets (about 0.6 oz, or substitute with 0.6 oz powdered gelatin, about 2 envelopes)
2 cups whole milk
1/3–1/2 cup granulated sugar (to taste)
1 teaspoon pure vanilla extract
2 egg yolks (from large eggs)

Instructions

To prepare Gelatina de Leche today, begin by blooming 10 sheets (about 0.6 oz) of gelatin in a small bowl of hot water until fully dissolved.
Meanwhile, heat 2 cups of whole milk in a saucepan with approximately 1/3–1/2 cup of granulated sugar (adjust to taste) and 1 teaspoon of pure vanilla extract.
Once the milk comes to a gentle boil, remove it from heat and cool to room temperature.
In a separate bowl, lightly beat 2 large egg yolks.
When the milk is cool, gradually whisk in the yolks, mixing thoroughly to prevent curdling.
Incorporate the dissolved gelatin, stirring well until homogenous.
Pour the mixture into a gelatin mold and refrigerate until set and firm, at least 4 hours or overnight.

Estimated Calories

180 per serving

Cooking Estimates

You will spend about 15 minutes preparing the ingredients and mixing the gelatin, milk, and egg yolks. Cooking the milk and dissolving the gelatin will take about 10 minutes. Allow at least 4 hours for the gelatina to chill and set in the refrigerator. Each serving has about 180 calories, and this recipe makes 6 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.