, Pastel De Leche
", Milk Pie"
From the treasured pages of Cuaderno de Cosina de Dona Ignacita
Unknown Author
, Pastel De Leche
"Un dia antes se haze la masa mui Dulze si es p.a cazuela chica, un rr. de leche y medio de arroz, y el otro dia, se pica un lomo vien, y se sazona el picadillo, con todas sus circunstancias, y despues baten vien quatro huevos, y se rebuelbe con el arroz y en la cazuela se pone una capa de arroz, y otra de picadillo; assi se ba componiendo y enbuelto el arroz y se le pone por fuera; se le pone una capa de arroz, el de encima mas grueso como panel, luego para ponerlo en la meza se le despolvorea azucar y canela por encima."
English Translation
"One day before, make the dough very sweet; if it’s for a small casserole, use one quart of milk and half a quart of rice, and the next day, chop a loin well and season the minced meat with all its usual seasonings. Then beat four eggs well and mix them with the rice. In the casserole, put a layer of rice and another of minced meat; keep layering like this with the rice wrapping around, and put rice on the outside, with the top layer thicker like a crust. Then, to serve, sprinkle sugar and cinnamon on top."
Note on the Original Text
The recipe's original language is a splendid example of 18th-century colonial Spanish, written in an informal, almost narrative style intended for a reader familiar with domestic kitchen routines rather than precise measurements. Spellings such as 'haze' (for 'hace'), 'vien' (for 'bien'), and 'assí' point to period orthography and phonetics; 'enbuelto' is an old orthographic form for 'envuelto.' Instructions are implicit, and quantities are given relative to the size of the vessel or the cook's judgment ('mui Dulze'—very sweet, for example). The recipe expects intuitive knowledge of methods, seasoning, and layering, which was typical of women's manuscript cookbooks in the Spanish-speaking world at that time.
Title
Cuaderno de Cosina de Dona Ignacita (1789)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1789
Publisher
Unknown
Background
A delightful 18th-century manuscript brimming with Latin American culinary treasures, this cookbook invites readers into kitchens of the past with recipes for savory main courses, tempting sides, and sweet desserts like postre de calabacitas de negro, gaspacho, zopa de naranja, and potaje escondido.
Kindly made available by
University of Texas at San Antonio
Pastel de Leche is a delightful window into the domestic kitchens of late colonial Latin America, specifically from a manuscript created in 1789. This recipe comes from the 'Cuaderno de Cosina de Doña Ignacita del [mazo] Belarde Calderón de la Barca'—a precious collection of both everyday and celebratory dishes penned at a time when Spanish culinary traditions were blending with the rich ingredients and techniques of the New World. The sweet-and-savory character of this pastel is typical of Spanish colonial cooking, reflecting Moorish influences and the integration of local American produce and livestock. Dishes like this pastel would have graced family tables, offering comforting textures and the novel combination of seasoned meats with sweet rice.
In the late 18th century, this pastel would likely be prepared using hand-beaten eggs, a large clay or earthenware cazuela for layering and baking, and a wood-fired oven or an open hearth for cooking. The rice would be simmered in a heavy pot, and meat would be finely chopped using a sharp knife rather than ground mechanically. Spices might be pounded in a mortar and pestle. The final dusting of sugar and cinnamon was applied by hand, using the thumb and fingers to generously decorate the top.
Prep Time
30 mins
Cook Time
40 mins
Servings
6
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
- 2 cups whole milk
- 1/2 cup uncooked white rice
- 1/4 cup granulated sugar (or to taste, for a very sweet dough)
- 7 oz pork loin, finely minced (substitute: beef loin or veal if desired)
- 4 large eggs
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- Pinch of nutmeg or allspice (optional)
- Salt and black pepper, to taste
- Extra sugar and ground cinnamon for dusting
Instructions
- To prepare Pastel de Leche as described in this fascinating 18th-century recipe, begin the day before by making a very sweet rice dough.
- For a small baking dish (about 8 inches in diameter), cook 2 cups of whole milk with 1/2 cup of rice and enough sugar (about 1/4 cup) to make it very sweet.
- Allow it to cool and thicken overnight.
- The next day, finely chop about 7 ounces of pork loin (or beef, as a substitute if preferred) and season it well with salt, pepper, and traditional spices such as cloves, cinnamon, and maybe a hint of nutmeg or allspice—reflecting the 'todas sus circunstancias' mentioned.
- Beat four eggs and mix them into the rice mixture.
- In a greased baking dish, spread a layer of the rice mixture, then a layer of the spiced meat.
- Continue layering, always ending with a thick top layer of rice, akin to a 'panel.' Bake at 350°F for about 30-40 minutes, until set and lightly golden.
- Once cooled slightly, dust generously with sugar and cinnamon before serving.
Estimated Calories
340 per serving
Cooking Estimates
Preparing Pastel de Leche takes time over two days because you need to cook and chill the sweet rice mixture overnight. The next day, you add eggs and meat, layer everything, and bake until golden. Each serving provides a comforting balance of creamy, sweet rice and savory spiced meat.
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.
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