Recipe Manuscript

Torrejitas Finas

Name: Torrejitas Finas
Prep time: PTPT15M
Cook time: PTPT40M
Yield: 8
Cuisine: American
Ingredients: 3-4 large starchy potatoes (about 800g); 150ml water (for cooking potatoes); 200-250ml whole milk; 1 bay leaf; Peel of 1 small lemon; A small pinch of anise seeds (or substitute with 1/8 tsp anise extract); A small piece of cinnamon stick (or 1 drop vanilla extract); 10g sugar (for milk infusion); 3 large eggs; 80g lard (or neutral frying oil such as sunflower oil); 20g sugar (for dusting); 1 tsp ground cinnamon (for dusting); Simple syrup (prepared with 100g sugar and 100ml water)

"Thin Fritters"

1913

From the treasured pages of La Cosina en el Bolsillo No. 4

Written by Antonio Vanegas Arroyo; José Guadalupe Posada

Early Modern Kitchen (1900 - 1930)American Beginner Intermediate Dessert Snack

Original Recipe • 1913

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

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

Torrejitas Finas

"Se escojen tres o cuatro papas grandes harinosas y se ponen a cocer en muy poca agüa, bien tapadas para que esponjen, se muelen agregándoles un pocillo o pocillo y medio de leche buena, bien hervida a la que se le habrán echado unas hojitas de laurel, unas cascaritas de limón, un poquito de anís canela o vainilla en muy corta cantidad, únicamente para perfumarla, y un trocito de azúcar, se bate bien agregándole tres huevos; se echa bastante manteca en una sartén y allí se van echando cucharaditas y ya bien fritas se sacan espolvoreándolas con azúcar y canela. En seguida se echan al almíbar preparado y se sirven."

English Translation

"Choose three or four large starchy potatoes and cook them in very little water, well covered so they become fluffy. Mash them, adding a small cup or a cup and a half of good, well-boiled milk to which a few bay leaves, some lemon peel, a little anise, cinnamon or vanilla in a very small amount, just to give fragrance, and a small piece of sugar have been added. Mix well, adding three eggs. Put plenty of butter or lard in a frying pan and drop in spoonfuls of the mixture; once well fried, remove them and sprinkle with sugar and cinnamon. Then place them in the prepared syrup and serve."

Note on the Original Text

The recipe employs a conversational and practical tone, assuming the cook's familiarity with basic techniques—boiling, mashing, frying—while specifying only the critical steps in detail. Ingredient quantities are vague ('pocillo y medio de leche'), reflective of oral tradition, and flavors are adjusted by feel and aroma. Certain words such as 'harinosas' denote starchy potatoes, and 'manteca' refers to pork lard, a staple frying fat of the era; both are spelled and used as per early 20th-century Mexican Spanish. Spices and aromatics are used minimally, aiming for fragrance rather than bold flavor—a hallmark of the time’s delicate sweets.

Modern Kitchen Interpretation

Recipe's Origin

La Cosina en el Bolsillo No. 4 - Click to view recipe in book

Title

La Cosina en el Bolsillo No. 4 (1913)

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

Writer

Antonio Vanegas Arroyo; José Guadalupe Posada

Era

1913

Publisher

Unknown

Background

Part of the delightful 'Cocina en el bolsillo' series, this charming 1913 cookbook serves up a pocket-sized collection of tempting recipes for a variety of dishes, perfect for culinary explorers of all kinds.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This lovely recipe hails from 'La Cosina en el Bolsillo No. 4,' a compact book published in 1913 by the celebrated Mexican publisher Antonio Vanegas Arroyo, with illustrations by José Guadalupe Posada. The series was designed to bring practical, economical, and delicious cooking to urban households, with recipes emphasizing thrift and taste. 'Torrejitas finas' reflects everyday comfort and festive ingenuity—potatoes made grand with milk, eggs, spice, and syrup. It reveals a time when frugality was a virtue, and resourceful cooks transformed humble staples into treats for the family table.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks at the time would have used a simple clay or metal pot for boiling and a sturdy frying pan (often cast iron or enameled) for frying. A mortar and pestle was ideal for bruising spices, and a wooden spoon or potato masher would suffice for mashing. Firewood or the early stovetop would provide the necessary heat, while serving platters and ladles completed the setup. Measuring was done by eye, or with small coffee cups and spoons ('pocillos'), an intuitive style passed down through generations.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

40 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

3-4 large starchy potatoes (about 1 3/4 lbs)
2/3 cup water (for cooking potatoes)
7/8 to 1 cup whole milk
1 bay leaf
Peel of 1 small lemon
A small pinch of anise seeds (or substitute with 1/8 tsp anise extract)
A small piece of cinnamon stick (or 1 drop vanilla extract)
2 teaspoons sugar (for milk infusion)
3 large eggs
3 ounces lard (or neutral frying oil such as sunflower oil)
4 teaspoons sugar (for dusting)
1 tsp ground cinnamon (for dusting)
Simple syrup (prepared with 1/2 cup sugar and 1/2 cup water)

Instructions

Begin by selecting 3-4 large, starchy potatoes (about 1 3/4 lbs total).
Peel and cut them into quarters, then place in a pot with just enough water to cover the bottom (about 2/3 cup).
Cover tightly and simmer until the potatoes are very tender and fluff up (about 20 minutes).
Drain and mash the potatoes until smooth.
While the potatoes cook, heat 7/8 to 1 cup whole milk with a bay leaf, a few pieces of lemon peel (from 1 small lemon), a small pinch of anise seeds, a small piece of cinnamon stick, or a drop of vanilla extract—just enough to lightly perfume the milk.
Add a small piece of sugar (about 2 teaspoons).
Bring to the boil, then remove from heat and discard the solids.
Add the infused milk to the mashed potatoes and mix well.
Let cool slightly, then add 3 large eggs and beat thoroughly to combine.
Heat a generous amount (about 3 ounces) of lard or neutral oil in a frying pan.
Drop heaping teaspoons of the potato mixture into the hot fat, frying in batches until golden brown and crisp on both sides.
Remove and drain on paper towels, then dust with a mixture of 4 teaspoons sugar and 1 teaspoon ground cinnamon.
Finally, dip the fried pastries into warm simple syrup (prepared with equal parts sugar and water, simmered until thickened) and serve immediately.

Estimated Calories

230 per serving

Cooking Estimates

You will spend about 15 minutes getting all the ingredients ready. Cooking the potatoes and frying the pastries will take about 40 minutes. Each serving has around 230 calories, and this recipe makes about 8 pastries.

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.