Huevos Espirituales
"Spiritual Eggs"
From the treasured pages of La Cocina en el Bolsillo No. 2
Written by Antonio Vanegas Arroyo
Huevos Espirituales
"En una tasa se baten dos yemas de huevo mezclándoles poco á poco aguardiente ó vino bien caliente; añádase azúcar blanca en polvo, batiéndolos muy bien y agregándoles un polvo de canela y al llenarse la tasa, se pueden tomar."
English Translation
"In a cup, two egg yolks are beaten, gradually mixing in brandy or very hot wine; add powdered white sugar, beating them very well and adding a pinch of cinnamon. When the cup is full, it can be served."
Note on the Original Text
This recipe is written in a conversational and linear style, typical of late 19th-century cookbooks intended for home cooks without formal training. Instructions are integrated with ingredient quantities, and spellings reflect the period’s casual standards—for example, 'tasa' (now 'taza') for cup. The lack of exact measurements and temperatures tells us the recipe was meant to be intuitive, with the cook’s common sense guiding flavor and texture. Language is direct, skipping over clarifications or safety tips a modern reader might expect—because it assumed a cook’s familiarity with both kitchen tools and local foodways.
Title
La Cocina en el Bolsillo No. 2 (1890)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1890
Publisher
Unknown
Background
A charming pocket-sized volume from the 'Cocina en el Bolsillo' series, brimming with delightful recipes for a variety of foods and offering a flavorful glimpse into historical culinary traditions.
Kindly made available by
University of Texas at San Antonio
This recipe comes to us from 'La Cocina en el Bolsillo No. 2,' published in 1890 by Antonio Vanegas Arroyo, a famed Mexican publisher known for making practical knowledge accessible in pocket-sized booklets. These booklets covered a wide array of popular dishes, focusing on straightforward techniques for everyday kitchens. The late 19th century in Mexico was a time of culinary transformation, when European influences mingled with local tastes. Spiritual eggs—'Huevos Espirituales'—would have been enjoyed as a warming restorative or a festive treat, showcasing the blend of native and imported flavors.
Back in 1890, cooks would have used a ceramic or thick glass cup ('tasa') for both mixing and serving. Whisking was often done with a small fork, a wire whisk, or a wooden molinillo. The wine or spirits would be gently heated over a small stove or open flame, typically in a tin or enameled metal pan. All measuring was approximate, relying on feel and experience rather than precise scales—even the sugar and cinnamon would have been added by sight and taste.
Prep Time
5 mins
Cook Time
5 mins
Servings
1
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 egg yolks
- 1 1/3 fl oz brandy (or substitute with 1 1/3 fl oz of a robust red wine, heated)
- 1 oz white granulated sugar
- 1/4 tsp (a generous pinch) ground cinnamon
Instructions
- Start by placing two egg yolks in a medium mixing bowl.
- Gradually whisk in 1 1/3 fl oz of brandy or a rich red wine, which you have previously warmed until hot but not boiling.
- Incorporate 1 oz of fine white sugar while continuing to whisk vigorously, until the mixture becomes pale and slightly thickened.
- Finish with a generous pinch (about 1/4 tsp) of ground cinnamon.
- Serve immediately in a cup while still warm.
- This modern rendition invites you to experience a silky, warm egg drink that balances indulgence and spice, much like a Spanish eggnog with a spiritual kick.
Estimated Calories
150 per serving
Cooking Estimates
It takes about 5 minutes to prepare the ingredients and another 5 minutes to make this warm, creamy drink. Each serving has an estimated 150 calories and the recipe makes one generous serving.
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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