Recipe Manuscript

Pasta Ojaldrada

Name: Pasta Ojaldrada
Prep time: PTPT30M
Cook time: PTPT0M
Yield: 8
Cuisine: American
Ingredients: 200 grams unsalted butter (mantequilla; substitute only if unavailable: high-fat European-style butter); 200 grams all-purpose wheat flour; 1 teaspoon salt; 30 drops lemon juice (about 1–1.5 ml, fresh preferred); 1 teaspoon egg yolk (about half a yolk); 45–60 ml cold water, as needed

"Puff Pastry"

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 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

Pasta Ojaldrada

"mantecilla 200 garmos arina 200 garmos 1 cucharadita de sal limon 30 gotas 1 cucharadita de yema de huevo agua la nesesaria para formar la pasta la arina se pone en circulo en el sentoro se pone la sal el limon y el huevo se amasa y se deja reposar 5 minutos. luego se estiende a formar una tortilla y se pone la mantecilla se enbuelbe y se boltea se estiende un poco y se deja reposar minutos se buelbe a estender con el palote y se deja 10 minutos en un poco de yelo luego se buelbe a palotear y se dobla en las partes a cada buelta que se le da se le pone una poca de arina en la tabla se le dan 6 bueltas (1, 2, 3) dobalandose y lo de esta pasta se cortan pastelitos cuadrados y redondos tan bien sirbe para pasteles grandes."

English Translation

"Butter 200 grams Flour 200 grams 1 teaspoon of salt 30 drops of lemon 1 teaspoon of egg yolk Water as necessary to form the dough. Place the flour in a circle; in the center add the salt, lemon, and egg. Knead and let rest for 5 minutes. Then roll out to form a tortilla and add the butter. Fold and turn the dough, roll it out a bit and let it rest for a few minutes. Roll it out again with the rolling pin and leave it for 10 minutes in a bit of ice. Then roll it out again and fold it each time, adding a little flour to the board with each turn. Give it 6 turns (1, 2, 3) folding each time, and from this dough you can cut out square or round pastries. It can also be used for large pastries."

Note on the Original Text

The recipe is written in the colloquial hand of its day: minimal punctuation, cursive script, and frequent spelling variations ('arina' for 'harina', 'mantecilla' for 'mantequilla', 'yelo' for 'hielo'). Instructions are given in the order of preparation but without strict time or temperature guidance, relying on the cook's sensory judgment and experience. The process is iterative and relies on comprehension of terms like 'bueltas' (turns), which refer to the classic puff pastry folding technique. Such manuscripts valued concise, practical directions for the initiated home cook, often with personalized abbreviations and a conversational tone.

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 recipe comes from the 'Libreta de Cocina de María del Consuelo Villanueva', a handwritten manuscript from 1920–1921. The book features an international flair, reflecting the cosmopolitan tastes of Mexican upper- and middle-class kitchens at the turn of the twentieth century. Pastry techniques like lamination and puff pastry were gaining popularity, marking a transition from more rustic, colonial baking methods to refined European-inspired desserts and savory pastries. The inclusion of precise steps, as well as ingredients like lemon juice and egg yolk, shows both an awareness of French culinary practice and a willingness to adapt recipes to local contexts. At the time, recipes circulated in family notebooks and were rarely precise, yet this one strives for clarity with measured ingredients—testament to the influence of published cookbooks and increased literacy among home cooks.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in 1920s Mexico would have used simple kitchen staples: a large wooden board or clean tabletop for kneading and rolling, a sturdy rolling pin ('palote'), a sharp knife for cutting, and a bowl for mixing wet ingredients. Cool marble surfaces (if available) or even chilled pans would be used to help with rolling this buttery dough, especially in warmer climates. There would be no refrigeration, but ice blocks or very cool rooms sufficed for resting the dough during lamination. Pastries would be baked in a wood- or coal-fired oven, with the cook closely monitoring the heat and timing.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

0 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

7 ounces unsalted butter (mantequilla; substitute only if unavailable: high-fat European-style butter)
7 ounces all-purpose wheat flour
1 teaspoon salt
30 drops lemon juice (about 1–1.5 ml or 1/4 teaspoon, fresh preferred)
1 teaspoon egg yolk (about half a yolk)
3–4 tablespoons cold water, as needed

Instructions

Start by measuring 7 ounces of soft butter and 7 ounces of plain wheat flour.
On a clean counter, make a mound of flour with a well in the center.
Into the well, add 1 teaspoon of salt, 30 drops of fresh lemon juice (about 1–1.5 ml or 1/4 teaspoon), and 1 teaspoon of egg yolk.
Mix these together gently and gradually incorporate enough cold water (about 3–4 tablespoons, adding as needed) to form a soft dough.
Lightly knead the dough just until it comes together, then let it rest for 5 minutes.
Roll the dough out into a thin circle.
Spread the butter evenly over the dough, then fold it envelope-style to encase the butter.
Give the dough a quarter turn and roll it out gently.
Let it rest for a few minutes.
Repeat the rolling and folding process, dusting the surface and dough generously with flour at each turn to prevent sticking.
After 3 turns, rest the dough for 10 minutes in a cool place, ideally over a tray of ice or in the fridge.
Give the dough another 3 folds and turns, making 6 total.
The dough is now ready for use.
Cut into squares or rounds for small pastries, or roll out for larger tarts and pies.
Bake as desired.

Estimated Calories

290 per serving

Cooking Estimates

You will spend about 30 minutes preparing and folding the dough. Cooking time depends on your chosen pastry or tart recipe, but the dough itself does not require cooking before use. Each batch of this dough makes enough for 8 servings, and each serving has about 290 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.