Recipe Manuscript

Granadino

Name: Granadino
Prep time: PTPT20M
Cook time: PTPT1H15M
Yield: 6
Cuisine: American
Ingredients: 1 whole chicken (1.5–2 kg); 1 head garlic, thinly sliced; 50 g lard (or unsalted butter); 2–3 ripe pomegranates (for juice, or about 150 ml unsweetened pomegranate juice); 100 ml water; 1 g ground clove; 1 g ground cinnamon; 50 g pine nuts, finely ground; 30 ml dry white wine; 10 g capers; 10 g raisins; 10 g blanched almonds, chopped; 10 g sesame seeds

"Granadino"

1890

From the treasured pages of La Cocina en el Bolsillo No. 9

Written by Antonio Vanegas Arroyo

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

Original Recipe • 1890

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

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

Granadino

"Se pone á cocer una gallina, después se pone á freir en manteca una cabeza de ajo rebanado, echándole el sumo de granada, la que se deshará antes en una poca de agua, se colará y se le agregará clavo y canela; después que ya se ha echado en la manteca y en el ajo, se espesa con piñones molidos y en seguida se le pone la gallina; así que se ha sazonado bien se le debe servir un poco de vino, alcaparras, pasas, almendras y ajonjolí."

English Translation

"Boil a hen, then fry a head of sliced garlic in lard, adding the juice of a pomegranate, which should first be crushed in a little water, strained, and mixed in along with cloves and cinnamon; after all this has been added to the lard and garlic, thicken with ground pine nuts and then add the hen. Once it is well seasoned, serve with a little wine, capers, raisins, almonds, and sesame seeds."

Note on the Original Text

The recipe is written in a highly condensed, sequential manner, typical of 19th-century Mexican cookbooks aimed at domestic cooks familiar with basic kitchen tasks. Measurements were often unspecified, relying on the cook's experience and the abundance of fresh ingredients. Spelling and grammar reflect the conventions of the time, with no standardized metric system; the tone is instructional and direct. Some ingredients—like piñones (pine nuts) or ajonjolí (sesame seeds)—may have varied in regional availability, leading to substitutions in different kitchens.

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 9 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 9 (1890)

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

Writer

Antonio Vanegas Arroyo

Era

1890

Publisher

Unknown

Background

A delightful culinary companion from the late 19th century, 'La Cocina en el Bolsillo No. 9' serves up a savory selection of recipes and kitchen wisdom, inviting readers to explore the flavors and techniques that charmed Mexican households. Pocket-sized but bursting with gastronomic inspiration, this volume is a tasteful blend of practicality and tradition.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

The recipe for 'Granadino' comes from 'La Cocina en el Bolsillo No. 9,' published in 1890 by Antonio Vanegas Arroyo, a renowned Mexican publisher. This booklet series brought international and regional recipes to a wide readership at the height of 19th-century culinary curiosity in Mexico. The dish itself recalls Spanish Moorish influences, evident in its lavish use of nuts, fruit, and warm spices. These recipes bridge a fascinating era where Mexican cooks eagerly embraced both local produce and Old World flavors, testifying to the rich, layered culinary history of the late Porfiriato period.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

This recipe would have been prepared using a wood- or charcoal-fired stove, with a heavy iron pot or cazuela for simmering the chicken and a wide, shallow pan for frying. Mortar and pestle would be used for grinding the pine nuts, with a cloth or coarse sieve for straining the pomegranate juice—simple tools but essential for coaxing out bold flavors.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr 15 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 whole chicken (3.3–4.4 lbs)
1 head garlic, thinly sliced
3.5 oz lard (or unsalted butter)
2–3 ripe pomegranates (for juice, or about 5 fl oz unsweetened pomegranate juice)
3.5 fl oz water
0.04 oz ground clove
0.04 oz ground cinnamon
1.75 oz pine nuts, finely ground
1 fl oz dry white wine
0.35 oz capers
0.35 oz raisins
0.35 oz blanched almonds, chopped
0.35 oz sesame seeds

Instructions

Start by simmering a whole chicken (approximately 3.3–4.4 lbs) in water until tender, skimming any impurities.
Meanwhile, slice one head of garlic thinly and fry it gently in 3.5 oz of lard (or unsalted butter if preferred).
Prepare the juice of 2–3 ripe pomegranates by crushing the seeds and mixing with about 3.5 fl oz water, then strain to obtain a tart, flavorful liquid.
Add this pomegranate juice to the pan with the garlic, along with a pinch (about 0.04 oz) each of ground clove and ground cinnamon.
After this aromatic mix simmers for a few minutes, thicken the sauce by stirring in 1.75 oz of finely ground pine nuts.
Add the cooked chicken pieces into the sauce and allow them to soak up the flavors.
To finish, embellish the dish with a generous splash (about 1 fl oz) of dry white wine, a tablespoon (0.35 oz) each of capers, raisins, blanched almonds (chopped), and a sprinkle (0.35 oz) of sesame seeds.
Stir and heat gently, then serve immediately.

Estimated Calories

520 per serving

Cooking Estimates

It takes about 20 minutes to prepare everything, including juicing the pomegranates and chopping the nuts, and then about 1 hour 15 minutes to cook the chicken and make the sauce. Each serving contains an estimated 520 calories. This recipe makes 6 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.