Recipe Manuscript

Ostiones Guisados

Name: Ostiones Guisados
Prep time: PTPT20M
Cook time: PTPT25M
Yield: 4
Cuisine: American
Ingredients: 500g fresh oysters (or preserved oysters, soaked if salted); 50g pork lard (or unsalted butter/vegetable oil); 2 medium tomatoes (about 200g), peeled and chopped or pureed; 3 cloves garlic, minced; 1 medium onion (about 120g), finely chopped; 2 green chiles (jalapeño or serrano), seeded and sliced; 1 tsp salt, or to taste; 2 whole cloves; Pinch of black pepper, freshly ground; 1/4 tsp ground saffron (or turmeric as substitute); 1/2 tsp ground cumin; 1/2 tsp dried thyme; 1 tbsp capers, rinsed; 2 tbsp olive oil; 2 tbsp apple cider vinegar; 2 tbsp wheat flour; 20g lard (or oil for roux); Oyster broth or water as needed

"Stewed Oysters"

1899

From the treasured pages of Libro de Cosina de la Sra Concepcion Lerma de Chacon

Written by Concepción Lerma de Chacón

Age of Gastronomy (1800 - 1900)American Intermediate Dinner Lunch

Original Recipe • 1899

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

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

Ostiones Guisados

"Se cocerán con sal si fueran frescos, y estuvieren salados primero se desalarán, freirán en manteca quitomates anchos y molidos, ajos y cebolla picada chile verde en tiras y así que esté se le echara sal, clavos, pimienta, azafran y cominos todo molido tomillo alcaparra aceite vinagre manita caliente harina dorada en manteca los ostiones cocidos y herviran hasta quedar el guisado y en caldillo algo espeso."

English Translation

"If the oysters are fresh, cook them with salt; if they are already salted, first desalinate them. Fry wide, ground tomatoes in lard, along with chopped garlic and onion, and green chile cut into strips. Once ready, add salt, cloves, pepper, saffron, and cumin, all ground; also add thyme, capers, oil, vinegar, a hot small bread roll, and flour browned in lard. Add the cooked oysters, and let everything boil until the stew is done and the broth is somewhat thick."

Note on the Original Text

The recipe is written in the compact, free-flowing style characteristic of late 19th-century Mexican manuscripts. Ingredients and instructions flow together without clear quantities or segmented steps, relying on the cook’s experience and intuition. Spelling of certain ingredients such as 'quitomates' reflects phonetic spelling and regional variations; 'quitomates' can be recognized as 'jitomates' (tomatoes). Similarly, 'manita caliente' refers to making a basic roux, lightly toasting flour in hot lard. This loose, instructional style was intended for literate home cooks familiar with methods and offers more of a memory aid than a strict set of measurements, trusting the cook’s skill to interpret subtle directions.

Modern Kitchen Interpretation

Recipe's Origin

Libro de Cosina de la Sra Concepcion Lerma de Chacon - Click to view recipe in book

Title

Libro de Cosina de la Sra Concepcion Lerma de Chacon (1899)

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

Writer

Concepción Lerma de Chacón

Era

1899

Publisher

Unknown

Background

This delightful late 19th-century Mexican manuscript whisks readers into a world of decadent desserts like Dulce de leche y almendras and Cocada de natillas y almendras, savory delights such as Pollos en salsa de almendras and Lomo de cerdo enrollado, and other sumptuous creations, from Budin de papa to Sopa de gusanillos a la mexicana. It even includes intriguing pulque recipes—a true feast for the adventurous palate.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the Mexican culinary tradition of the late 19th century, specifically preserved in the 'Libro de Cosina de la Sra Concepcion Lerma de Chacon' from 1899. At the turn of the century, oyster dishes were both a celebration of Mexico’s coastal abundance and an elegant offering on family and festive tables. The recipe blends indigenous Mexican ingredients—chile, tomato, onion, thyme—with ingredients brought from Europe, such as saffron, vinegar, and capers, reflecting the ongoing culinary fusion of the period. Handwritten cookbooks like this one reveal how home cooks adopted and adapted international influences in their kitchens, assembling both local and imported flavors in one dish. The use of both lard and olive oil points to this period’s transition between traditional and newer cooking fats.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

This dish would have been prepared over a wood-burning or charcoal stove using a heavy clay or cast iron cazuela (cooking pot) and possibly a comal for toasting flour. A mano and metate (stone grinder) or a molcajete (mortar and pestle) would have been used to grind spices and mash tomatoes. Fine knives for chopping and wooden spoons for stirring were mainstays in the Mexican kitchen. Boiling, sautéing, and thickening with a roux were all accomplished with these timeless, sturdy tools.

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 lb fresh oysters (or preserved oysters, soaked if salted)
3.5 oz pork lard (or unsalted butter/vegetable oil)
2 medium tomatoes (about 7 oz), peeled and chopped or pureed
3 cloves garlic, minced
1 medium onion (about 4 oz), finely chopped
2 green chiles (jalapeño or serrano), seeded and sliced
1 tsp salt, or to taste
2 whole cloves
Pinch of black pepper, freshly ground
1/4 tsp ground saffron (or turmeric as substitute)
1/2 tsp ground cumin
1/2 tsp dried thyme
1 tbsp capers, rinsed
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp wheat flour
0.7 oz lard (or oil for roux)
Oyster broth or water as needed

Instructions

Start by preparing 1 lb of fresh oysters.
If your oysters are fresh, cook them briefly in salted boiling water for 2-3 minutes until just tender.
If you are using salted or preserved oysters, soak them in fresh water for 1-2 hours to desalinate, then drain.
In a large pan, melt 3.5 oz of pork lard or substitute with unsalted butter or vegetable oil.
Add 2 medium tomatoes, skinned and finely diced or pureed, and fry until they begin to break down.
Add 3 cloves of garlic, minced, and 1 medium onion, finely chopped, stirring until fragrant and translucent.
Add 2 green chiles (like jalapeños), seeded and cut into strips; sauté briefly.
Season with 1 tsp salt, 2 whole cloves and a pinch of freshly ground black pepper, 1/4 tsp ground saffron or turmeric (as a substitute), and 1/2 tsp ground cumin, all thoroughly mixed.
Add 1/2 tsp dried thyme and 1 tbsp capers.
Pour in 2 tbsp olive oil and 2 tbsp apple cider vinegar.
Separately, in a small skillet, brown 2 tbsp wheat flour in 0.7 oz lard or oil until golden.
Mix this roux with the pan mixture.
Add the pre-cooked oysters, combining all the ingredients thoroughly.
Add enough oyster broth or water to barely cover the mixture.
Let simmer gently until the sauce thickens and develops a rich aroma—about 8-10 minutes.
Serve hot, ideally with crusty bread or tortillas.

Estimated Calories

290 per serving

Cooking Estimates

It takes about 20 minutes to prepare everything, including cleaning and chopping the ingredients. Cooking takes about 20-25 minutes total. This recipe makes about 4 servings, and each serving contains approximately 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.