Recipe Manuscript

Mantecados Finos

Name: Mantecados Finos
Prep time: PTPT20M
Cook time: PTPT25M
Yield: 24
Cuisine: European
Ingredients: 450 grams pork lard (substitute with unsalted butter for a milder taste, though traditional flavor will differ); 450 grams pastry flour (use all-purpose flour if necessary); 450 grams powdered sugar (sifted)

"Fine Mantecados"

1910

From the treasured pages of Resetas de Cocina: Refrescos, Reposteria, Dulces

Written by Cármen Volante

Early Modern Kitchen (1900 - 1930)European Beginner Dessert Snack

Original Recipe • 1910

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

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

Mantecados Finos

"Una lb de manteca de cerdo se amasa con otra de harina flor, muy cernida; cuando está bien trabajada esta masa se añade una lb de azúcar molida y tamizada. Se vuelve á trabajar la masa esta operación da por resultado una pasta compacta. Se da forma á los mantecados y puestos sobre papeles se meten á horno templado."

English Translation

"One pound of lard is kneaded with another pound of sifted fine flour; when this dough is well worked, add one pound of powdered and sifted sugar. Work the dough again—this process results in a compact paste. Shape the mantecados and, placed on paper, put them in a moderate oven."

Note on the Original Text

The recipe is written in the sparse, action-focused style characteristic of handwritten early 20th-century cookbooks: no list of ingredients up top and no specific temperatures or times, just the essentials of method. Spelling and grammar reflect period Spanish usage—note terms like 'harina flor' (the finest sifted flour) and 'azúcar molida'. Instructions expect familiarity with dough handling and oven management, leaving much to the cook’s expertise. All measures are by weight (libra = approx. 450g), which was the norm in affluent households before widespread adoption of cup measures.

Modern Kitchen Interpretation

Recipe's Origin

Resetas de Cocina: Refrescos, Reposteria, Dulces - Click to view recipe in book

Title

Resetas de Cocina: Refrescos, Reposteria, Dulces (1910)

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

Writer

Cármen Volante

Era

1910

Publisher

Unknown

Background

An enchanting early 20th-century manuscript cookbook filled with delightful recipes and menus, including Brazilian tarts, inventive egg dishes, savory chicken pies, and sweet yolk cookies—each page a celebration of culinary tradition and creativity.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe for exquisite mantecados comes from a 1910 Spanish-language manuscript cookbook compiled by Carmen Volante—a curious window into early 20th-century home kitchens of Spain or Latin America. This period was rich in handwritten or closely circulated family recipe collections among upper-middle class households. Mantecados, a traditional shortbread cookie, were (and still are) a festive treat, particularly around Christmas. Cookbooks of this era blended inherited tradition and the rise of more systematic recipe writing, setting the stage for our modern culinary culture.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1910, preparing mantecados involved hand-mixing in a large ceramic or stoneware bowl, using a sturdy wooden spoon or just skilled hands for kneading. Ingredients would have been weighed on simple kitchen balances. Sifting was done with a fine mesh sieve, and the shaped dough was placed on greased paper (or sometimes thin parchment). Baking was done in a wood, coal, or early gas oven, with the cook gauging 'tempered' heat by hand or experience rather than by thermometer.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

25 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 pound pork lard (substitute with unsalted butter for a milder taste, though traditional flavor will differ)
1 pound pastry flour (use all-purpose flour if necessary)
1 pound powdered sugar (sifted)

Instructions

To make these delicate early 20th-century mantecados, start by creaming together 1 pound of lard (preferably fresh pork lard for authenticity) with 1 pound of finely sifted pastry flour.
Work the mixture until you have a smooth, unified dough.
Then, add 1 pound of powdered sugar (sifted well), and knead again until a compact, pliable, and cohesive paste forms.
Shape the dough into small, thick rounds or ovals—the classic mantecado shape.
Place the shaped dough onto parchment-lined baking trays and bake in a moderate oven (about 320°F) until set but not browned, maintaining their pale color and crumbly texture.

Estimated Calories

260 per serving

Cooking Estimates

It takes about 20 minutes to prepare the dough and shape the mantecados, and about 25 minutes to bake them. Each serving contains an estimated 260 calories. The recipe makes 24 mantecados.

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.