Recipe Manuscript

Guiso De Patos

Name: Guiso De Patos
Prep time: PTPT30M
Cook time: PTPT2H30M
Yield: 8
Cuisine: American
Ingredients: 2 ducks (approx. 2 kg each); Salt (to taste); 2 medium beetroots (approx. 350 g); 2 large carrots (approx. 250 g); 1 large onion (approx. 200 g); 3 whole cloves; 1 teaspoon black peppercorns (approx. 3 g); 3-4 dried chilies (or 1-2 fresh jalapeños, sliced); 80 g green olives; 2 tablespoons vinegar (30 ml); 4 tablespoons neutral cooking oil (60 ml)

"Duck Stew"

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

Guiso De Patos

"Lávense muy bien los patos y pónganse á cocer con sal; después se pone á cocer betabel, zanahoria picada gruesa y cebolla en rebanadas, todo se revuelve en un poco de caldo, se le muele clavo y pimienta, y se le echan chilitos, aceitunas, vinagre, aceite de comer; todo esto nada se pone á freir; después se sacan los patos calientes de la olla y se ponen en un platón, echándoles encima una salsa que esté espesa."

English Translation

"Wash the ducks very well and put them to cook with salt; then cook beets, coarsely chopped carrots, and sliced onions, all mixed together in a little broth, grind some cloves and pepper, and add chili peppers, olives, vinegar, and cooking oil; none of this should be fried. Then take the hot ducks out of the pot and place them on a platter, pouring a thick sauce over them."

Note on the Original Text

This recipe is written in the brief, instruction-heavy style common to 19th-century cookbooks. There are no precise times or weights, and actions are implied rather than specified step-by-step. Spellings like 'cocer' for cooking appear, and the lack of punctuation is typical—recipes were meant for experienced cooks who knew the basics and could fill in the gaps. The instructions straightforwardly tell you to assemble the sauce, skip frying, and finish by saucing the hot ducks. Ingredients are described as they were available at the time—beetroot and fresh ducks may require substitutions or sourcing from specialty butchers today.

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

This recipe comes from 'La Cocina en el Bolsillo No. 9', published in 1890 by Antonio Vanegas Arroyo, a prolific Mexican publisher renowned for his pamphlets on popular culture, including cookbooks. The late 19th century in Mexico was a time of evolving tastes, with European influences blending with indigenous and local ingredients. Dishes like this reflected both resourcefulness and festivity, making the most of locally available meats such as duck, and incorporating the bright flavors of olives, spices, and vinegar. Such recipes were often shared among urban middle classes seeking to create celebratory meals that echoed both tradition and cosmopolitan flair.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook of the time would have used a large lidded pot or cauldron for simmering the duck, a separate pot for boiling root vegetables, and a simple grinding stone or mortar and pestle for crushing spices. Slicing was done with well-kept knives, and vegetables were simmered on a wood- or charcoal-fired stove. Serving platters were typically earthenware or heavy ceramic.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

2 hrs 30 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

2 ducks (approx. 4.5 lbs each)
Salt (to taste)
2 medium beetroots (approx. 12 oz)
2 large carrots (approx. 9 oz)
1 large onion (approx. 7 oz)
3 whole cloves
1 teaspoon black peppercorns (approx. 0.1 oz)
3-4 dried chilies (or 1-2 fresh jalapeños, sliced)
3 oz green olives
2 tablespoons vinegar (2 tbsp)
4 tablespoons neutral cooking oil (1/4 cup)

Instructions

Begin by thoroughly washing 2 medium ducks (about 4.5 lbs each).
Place them in a large pot with cold water and a generous pinch of salt.
Bring to a boil and gently simmer until the ducks are tender (around 1.5 to 2 hours).
Separately, cook 2 medium beetroots (approx.
12 oz), peeled and quartered, in water until just tender.
In another pot, cook 2 large carrots (approx.
9 oz), chopped into thick pieces, and 1 large onion (7 oz), sliced, until they soften.
Combine the cooked beetroot, carrots and onion, and gently simmer them with about 1 cup of the duck broth until the mixture thickens slightly.
Grind together 3 whole cloves and 1 teaspoon (about 0.1 oz) black peppercorns, and add to the vegetables.
Stir in 3-4 small dried chilies (or 1-2 fresh jalapeños, sliced), a handful (about 3 oz) green olives, 2 tablespoons (2 tbsp) vinegar, and 4 tablespoons (1/4 cup) neutral cooking oil.
No frying is needed—just heat everything together until the sauce is thick and all ingredients are melded.
Take the hot, cooked ducks from the broth and place them on a platter.
Spoon the thickened vegetable and olive sauce over the ducks and serve immediately.

Estimated Calories

550 per serving

Cooking Estimates

We estimate the total time by adding up the steps: simmering the ducks takes about 2 hours, cooking the vegetables and combining them for the sauce takes another 30 minutes. Prep involves washing, peeling, chopping and setting up, which takes about 30 minutes. Calorie count uses the combined ingredients divided by 8 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.