Recipe Manuscript

Leche Batida

Name: Leche Batida
Prep time: PTPT5M
Cook time: PTPT0M
Yield: 2
Cuisine: American
Ingredients: 250 ml fresh whole milk (preferably raw milk, or pasteurized if unavailable); 20 g fresh butter (cultured or slightly sour, if possible); 40-60 g ladyfingers or sponge cake (substitute: store-bought ladyfingers, or homemade/simple sponge cake); 1-2 g ground cinnamon (about 1/2 teaspoon)

"Whipped Milk"

1900

From the treasured pages of Mexican Cooking Manuscripts: A Family Collection

Unknown Author

Age of Gastronomy (1800 - 1900)American Beginner Dessert Snack

Original Recipe • 1900

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

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

Leche Batida

"Se toma una porcion de leche cruda, se le hecha en una tacita de mantequilla fresca ó agria y se bate con un botillo hasta sacarle espuma; se tiene preparado una taza con bizcochos ó marquesotes y se le ba hechando otra espuma y de esta manera se ba poniendo el marquesote y la espuma hasta ponerlo bien alto para que quede hermoso, y se le hecha canela por encima para ponerlo en la mesa."

English Translation

"Take a portion of raw milk, pour it into a cup with fresh or sour butter, and beat it with a whisk until it becomes frothy. Prepare a cup with sponge cakes or ladyfingers, and gradually add the milk foam, alternating between layers of the cake and the foam, stacking it high so it looks beautiful. Sprinkle cinnamon on top before serving at the table."

Note on the Original Text

Recipes from this era are written in an informal, conversational tone—intended for cooks who already knew their way around the kitchen. Quantities are rarely specified, with phrases like 'una porcion' (a portion) and instructions to assemble layers 'hasta que quede bien alto' (until it stands high enough). Spelling reflects the orthography of early 20th-century Mexico, with some phonetic spellings such as 'le ba hechando' (le va echando) and 'batido' (whipped), revealing how recipes were passed down orally as much as in writing.

Modern Kitchen Interpretation

Recipe's Origin

Mexican Cooking Manuscripts: A Family Collection - Click to view recipe in book

Title

Mexican Cooking Manuscripts: A Family Collection (1900)

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

Writer

Unknown

Era

1900

Publisher

Unknown

Background

Gracefully penned in elegant calligraphy, this volume brings together four cherished family manuscripts from Toluca, Mexico, offering a sumptuous selection of traditional recipes. Delight in the culinary heritage of Mole Poblano, Tapado de nopales, and more, all served with a generous dash of ancestral flavor and timeless technique.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

Leche batida comes from an early 20th-century Mexican family recipe collection from Toluca, Mexico—a region known for blending Spanish colonial traditions with indigenous influences. The manuscripts showcase how upper-middle-class or wealthy families curated special recipes for elegant gatherings. This dessert, with its emphasis on fresh dairy and the visual drama of layered foam and cake, was likely a treat for festive occasions. Serving light milk foams over cakes reflects European (especially Spanish) culinary influences, adapted with the regional preference for canela (Mexican cinnamon) and local dairy products.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 1900s, cooks would have used a small ceramic or metal cup and a manual wooden whisk—possibly a small batidor or molinillo—to whip the milk and butter by hand until frothy. The cake would be prepared or sliced in advance, and a serving cup or bowl would be used to assemble and present the layers attractively. No electric tools—just plenty of wrist action and a good, sturdy whisk.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 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

1 cup (8 fl oz) fresh whole milk (preferably raw milk, or pasteurized if unavailable)
0.7 oz fresh butter (cultured or slightly sour, if possible)
1.5-2 oz ladyfingers or sponge cake (substitute: store-bought ladyfingers, or homemade/simple sponge cake)
1/2 teaspoon ground cinnamon (about 0.035-0.07 oz)

Instructions

Begin by pouring about 1 cup (8 fl oz) of fresh whole milk into a bowl.
Add a heaping tablespoon (about 0.7 oz) of fresh butter—if available, use cultured or slightly sour butter for authenticity.
Using a small whisk or hand frother, beat the mixture vigorously until it becomes frothy and well aerated.
Prepare a serving dish or cup with ladyfingers or slices of sponge cake (use about 4-6 pieces, or 1.5-2 oz total).
Spoon a generous layer of the milk foam over the cake, then add another layer of cake, repeating the process to create two or three alternating layers, finishing with a cloud of milk foam on top.
Sprinkle liberally with ground cinnamon, then serve immediately to enjoy the contrast of creamy foam and soft cake.

Estimated Calories

210 per serving

Cooking Estimates

This recipe is quick and easy. You only need to prepare and whisk the ingredients, layer the cake, and serve. It takes about 5 minutes to prepare, with no actual cooking. Each serving contains around 210 calories, and the recipe serves two people.

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.