Recipe Manuscript

Amantecados

Name: Amantecados
Prep time: PTPT25M
Cook time: PTPT20M
Yield: 12
Cuisine: American
Ingredients: 225 grams plain flour (harina); 225 grams granulated sugar (azucar); 6 eggs (huevos), separated; 200 grams unsalted butter (mantequilla), melted; Additional granulated sugar for sprinkling

"Amantecados"

1920

From the treasured pages of Libreta de Cocina de María del Consuelo Villanueva

Written by María del Consuelo Villanueva

Early Modern Kitchen (1900 - 1930)American European Intermediate Dessert Snack

Original Recipe • 1920

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

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

Amantecados

"Harina 225 gms Azucar 225 huevos 6 mantequilla 200 gms. modo de hacer: En 1 cacerola se ponen las 6 claras y se baten hasta que espese. En caso de echar se ponen las yemas con el azucar y se bate en el batidor de globo asta que este bien montado y se baten con batidor de globo se bate sin descanso para que enduresca despues la pasta. de las yemas se mescla despacio la harina se cierne en 2 partes se le pone primero 1 y luego la otra y se le pone la mantequilla derretida y poco a poco. luego en 1 hoja de lata se ponen las cajitas echas de papel se llenan a la mitad y se mete al horno regular 20 minutos y antes de meterse se le pone bastante azucar granulada por encima."

English Translation

"Flour 225 grams, sugar 225 grams, eggs 6, butter 200 grams. How to make: In a saucepan, put the 6 egg whites and beat until thick. Next, add the yolks with the sugar and beat with a balloon whisk until well combined, continuing to beat without rest so the mixture stiffens. From the yolk mixture, gradually mix in the flour, sifted in two parts—add one part first, then the other—and add the melted butter little by little. Then, place paper molds on a baking tray, fill them halfway, and bake in a moderate oven for 20 minutes. Before putting them in the oven, sprinkle plenty of granulated sugar on top."

Note on the Original Text

The recipe is written in the conversational, shorthand style of early 20th-century Mexican manuscript cookbooks, assuming the reader possesses basic knowledge of baking and preparation. Spelling and phrasing are phonetic and sometimes inconsistent ('mescla' for 'mezcla' or 'asta' for 'hasta'), typical of informal manuscripts of the period. Instructions focus on when and how to mix each ingredient, not on exact temperatures or times, trusting the cook’s judgment. The stress on continual beating ('se bate sin descanso') highlights the reliance on air for leavening before chemical baking powders were widespread.

Modern Kitchen Interpretation

Recipe's Origin

Libreta de Cocina de María del Consuelo Villanueva - Click to view recipe in book

Title

Libreta de Cocina de María del Consuelo Villanueva (1920)

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

Writer

María del Consuelo Villanueva

Era

1920

Publisher

Unknown

Background

A charming manuscript cookbook from the early 20th century, presenting an international array of tempting recipes—from German cakes and French tarts to lemon cookies and savory canapés—curated by María del Consuelo Villanueva for the culinary explorer.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This Amantecados recipe is from the Libreta de Cocina de María del Consuelo Villanueva, compiled in Mexico between 1920 and 1921. This handwritten manuscript features a variety of international and local recipes, reflecting an era when culinary exchange was lively and cosmopolitan households aspired to Continental flavors and French-style pastry making. During this period, cooks ingeniously merged European confectionery techniques with locally available ingredients and tools. Recipes such as this one were written out for educated home cooks or domestic staff, and strongly emphasized manual techniques of mixing, folding, and beating by hand.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the early 20th century, this recipe would have been prepared with simple yet effective tools. Egg whites were beaten to stiff peaks using a wire whisk or 'batidor de globo' and lots of arm power—electric beaters or stand mixers were not yet common in household kitchens. Flour was sifted, likely with a hand-cranked or mesh sieve, to ensure a delicate crumb. The batter was mixed in sturdy ceramic or metal bowls. The paper cases referenced were handmade, probably folded from parchment or greased paper rather than pre-formed liners. Baking was done in a wood- or coal-fired oven, with temperature judged by experience and feel.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

20 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 3/4 cups plain flour (harina)
1 cup granulated sugar (azucar)
6 eggs (huevos), separated
7 ounces (14 tablespoons) unsalted butter (mantequilla), melted
Additional granulated sugar for sprinkling

Instructions

To prepare Amantecados in a modern kitchen, first separate 6 eggs and place the whites in a large bowl.
Whip the egg whites with an electric mixer until they form stiff peaks.
In another bowl, beat the 6 yolks together with 1 cup of sugar until pale and thickened—using a stand or hand mixer with a whisk attachment if you have one, just as you would for sponge cake.
Continue to beat vigorously to incorporate air, which is crucial for the lightness of these cakes.
Sift 1 3/4 cups of plain flour, dividing it in two parts.
Fold the flour into the egg mixture in batches, taking care not to deflate the aeration.
Next, melt 7 ounces (14 tablespoons) of unsalted butter and slowly drizzle it in as you gently fold it into the batter.
Prepare small paper baking molds or cupcake cases and fill each halfway.
Sprinkle each generously with granulated sugar on top before baking.
Place the filled molds on a baking sheet and bake in a preheated oven at 350°F (regular, moderate heat) for 20 minutes, or until set and lightly golden.
Let cool before serving.

Estimated Calories

220 per serving

Cooking Estimates

It takes about 20 minutes to bake the amantecados until golden. Preparing the ingredients, whipping the eggs, and making the batter takes about 25 minutes. Each amantecado is about 220 calories. This recipe makes 12 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.