Hojuelas
"Hojuelas"
From the treasured pages of La Cocina en el Bolsillo No. 8
Written by Antonio Vanegas Arroyo
Hojuelas
"Se toma por dos veces la harina que cabe en ambas manos juntas; se revuelve con seis yemas de huevo y una poca de sal, hasta que suavice la masa y se palotean las hojuelas del tamaño que se quiera; se frien en manteca bien caliente y se sirve rociadas con miel de guindas, de fresas ó con el dulce que más agrade."
English Translation
"Take twice the amount of flour that can fit in both hands together; mix with six egg yolks and a little salt, until the dough softens, then roll out the dough to the desired size; fry them in very hot lard and serve drizzled with cherry syrup, strawberry syrup, or the sweet topping you like best."
Note on the Original Text
Recipes of the late 19th century commonly relied on tactile, visual measurement — 'as much flour as fits in two cupped hands' is a classic example. Specific weights and timings were rare, as cooks were expected to rely on touch and experience to guide them. Spelling and punctuation from this period may also seem breezy or inconsistent, and words like 'se palotean' refer to rolling out with a 'palote,' or rolling pin, a term still in use today. The instruction to use 'miel de guindas o de fresas' invites improvisation with whatever preserves were on hand, highlighting the flexibility of home cooking back then.
Title
La Cocina en el Bolsillo No. 8 (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 pocket-sized treasure from the 'Cocina en el bolsillo' series, this volume stirs up a medley of flavorful recipes for adventurous cooks eager to savor the tastes of yesteryear.
Kindly made available by
University of Texas at San Antonio
The recipe for 'Hojuelas' comes from 'La Cocina en el Bolsillo No. 8', a lively little booklet published in 1890 by Antonio Vanegas Arroyo in Mexico. The title translates as 'The Kitchen in Your Pocket', and these pamphlets were designed to democratize good cooking, making delicious treats accessible to those at home in the late 19th century. Hojuelas, thin sheets of dough fried in fat, are a festive treat likely enjoyed during holidays and celebrations, usually served with sweet syrups or preserves—a testament to both resourcefulness and the sweet tooth of the era. At that time, detailed measurements weren't always standard. Home cooks often used their own hands as measuring tools, and recipe language reflected local tastes and available ingredients.
Cooks in the 1890s would have used a sturdy wooden mixing bowl and a large wooden spoon or their own hands to mix and knead the dough. A heavy rolling pin (or even a smooth glass bottle in some households) would be used to roll the dough into thin sheets. Frying was done in heavy cast-iron or copper pans over an open flame or wood stove, with rendered pork fat or clarified butter as the frying medium. To serve, the hojuelas might be arranged on a ceramic plate and drizzled with homemade fruit syrup.
Prep Time
20 mins
Cook Time
20 mins
Servings
6
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 cups all-purpose wheat flour
- 6 egg yolks
- 1 teaspoon fine salt
- 2 cups clarified butter (or substitute with neutral oil, such as sunflower or canola)
- 1/2 cup cherry syrup (or substitute with strawberry syrup, or any preferred fruit preserve or syrup)
Instructions
- Begin by measuring approximately 2 cups of all-purpose wheat flour — imagine the amount you could scoop with both hands cupped together.
- Place the flour in a large bowl and mix in six egg yolks along with a generous pinch (about 1 teaspoon) of fine salt.
- Knead the mixture until it forms a smooth, elastic dough; don't worry if it feels a bit rich, that's thanks to all those yolks!
- Once smooth, use a rolling pin to roll the dough out thinly to your preferred size and thickness.
- Cut into pieces if desired.
- Heat 2 cups of clarified butter or neutral oil in a deep pan until hot (about 355°F).
- Fry the dough pieces in batches until golden and crisp, then drain briefly on paper towels.
- Serve drizzled with a cherry or strawberry syrup, or any fruit preserve you enjoy.
Estimated Calories
520 per serving
Cooking Estimates
You will need about 20 minutes to prepare the ingredients and dough, plus another 20 minutes for frying the pieces until golden. Each serving has an estimated 520 calories, and the 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.
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