Panque De Harina
"1 Libra de harina, cinco huevos, cinco onzas de mantequilla, media libra de azucar una cucharadita de cremor otra de carbonato. se bate primero la mantequilla y los huevos luego la azucar, y se echa la harina ya revuelta con el cremor y el carbonato y leche la necesaria; se bate hasta que hace ojos."
English Translation
"1 pound of flour, five eggs, five ounces of butter, half a pound of sugar, one teaspoon of cream of tartar, another of baking soda. First, beat the butter and eggs, then add the sugar, and then add the flour already mixed with the cream of tartar and baking soda and as much milk as needed; beat until bubbles form."
Note on the Original Text
The recipe offers a terse, sequential set of instructions, typical of the era. Quantities lean on the Spanish colonial measurement system (libras, onzas), which can be inconsistent due to regional variations but are roughly standardized today. Ingredients like 'cremor' refer to cream of tartar, while 'carbonato' is sodium bicarbonate or baking soda. Spelling and punctuation are simplistic ('azucar' without an accent, for example), reflecting a period of informal, utilitarian home record-keeping rather than published works. Instructions are implicit, assuming considerable kitchen knowledge—exact baking times and temperatures are omitted, as cooks adjusted by texture, aroma, and the behavior of the batter ('hace ojos' meaning it forms bubbles when ready).
Title
Cuaderno de Recetas de Molango, Hidalgo (1895)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1895
Publisher
Unknown
Background
A charming handwritten notebook from Molango, Hidalgo, Mexico, brimming with about 25 delightful recipes such as marquesotes, pan de maíz, semita de manteca, queso de puerco, and sweet treats like rompope and cajeta de Celaya. This culinary gem also features an old-timey formula for tintura de benjuí, blending homemade flavor with a touch of apothecary magic.
Kindly made available by
University of Texas at San Antonio
This recipe is drawn from a handwritten notebook compiled in Molango, Hidalgo, Mexico, sometime in the late 19th or early 20th century. The notebook, likely kept by a home cook, is a snapshot of both local and cosmopolitan foodways of its time, blending European baking traditions—like enriched wheat cakes—with local Mexican tastes and techniques. Panque de harina—a rich, simple loaf cake—would have emerged as wheat flour became widely available in rural Mexico, especially for festive occasions or as a symbol of hospitality. The notebook's assortment of recipes reveals a convergence of homemade medicines, sweet treats, and everyday sustenance.
The home cook who first prepared this recipe would rely on simple kitchen tools: a clay or copper mixing bowl for beating eggs and creaming butter, large wooden spoons or an almirez (mortar) for mixing and grinding, and perhaps a wire whisk or hand beater if available. The cake would be baked in a clay, tin, or cast-iron mold, placed into a wood-fired oven or over embers, with keen attention paid to regulating heat manually, often by touch and sight.
Prep Time
20 mins
Cook Time
45 mins
Servings
10
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
- 3 1/2 cups all-purpose flour
- 5 large eggs
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 cup plus 2 tablespoons granulated sugar
- 1 teaspoon (0.14 oz) cream of tartar
- 1 teaspoon (0.18 oz) baking soda (substitute: baking powder if preferred)
- 1/2–3/4 cup whole milk (as needed to make a thick batter)
- Pinch of salt (optional, enhances flavor)
Instructions
- Begin by creaming 10 tablespoons (1 1/4 sticks) unsalted butter until soft and airy.
- Add in 5 large eggs, one at a time, beating well after each addition.
- Measure out 1 cup plus 2 tablespoons granulated sugar and slowly add to the butter-egg mixture, continuing to beat until thoroughly combined.
- In a separate bowl, mix 3 1/2 cups all-purpose flour with 1 teaspoon (about 0.14 oz) of cream of tartar and 1 teaspoon (about 0.18 oz) of baking soda.
- Incorporate the dry mixture gradually into the wet mixture, alternating with enough whole milk to achieve a thick, spoonable batter — this is usually about 1/2 to 3/4 cup, but add just enough so the batter is glossy and, when beaten, forms bubbles ('hace ojos').
- Pour the batter into a greased loaf pan or sponge cake mold.
- Bake at 350°F (175°C) for about 40–50 minutes or until golden and a skewer inserted into the center comes out clean.
- Allow to cool before slicing.
Estimated Calories
290 per serving
Cooking Estimates
It usually takes about 20 minutes to gather and mix your ingredients, then 40–50 minutes to bake the cake. Each slice has about 290 calories, and the recipe makes 10 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.
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