Recipe Manuscript

Manzanas Mechadas

Name: Manzanas Mechadas
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 6
Cuisine: American
Ingredients: 6 medium tart apples (e.g., Granny Smith, ~1 kg); 400 g white sugar; 500 ml water; 100 g fresh quince cores (or 50 g quince paste as substitute); Extra water for soaking and boiling

"Stuffed Apples"

1913

From the treasured pages of La Cocina en el Bolsillo No. 3

Written by Antonio Vanegas Arroyo

Early Modern Kitchen (1900 - 1930)American 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

Manzanas Mechadas

"Se escogen las manzanas que tengan algún ácido, se mondan, se descorazonan echándolas en agüa fría: se hace almíbar fino bien clarificado y en hervor violento se echan las manzanas y cuando vayan estando bien caladas de almíbar se van sacando y poniendo en un platón; se deja hervir fuerte el almíbar hasta que tome punto de jalea, agregándole unos corazones de membrillo en agüa hirviendo y ya de punto se cubren con ella las manzanas."

English Translation

"Choose apples that are somewhat tart, peel them, core them, and place them in cold water. Make a light, well-clarified syrup, and when it is at a rapid boil, add the apples. As they become well soaked in the syrup, remove them and place them on a platter. Let the syrup boil strongly until it reaches a jelly-like consistency, adding some quince cores in boiling water, and once it is ready, cover the apples with it."

Note on the Original Text

Early 20th-century Mexican recipes were concise, assuming a cook already knew basic syrup stages and kitchen techniques. 'Mondar' is now spelled 'mondar' or 'pelar' (to peel). 'Agua' was still frequently spelled with the accented 'ü' in print. Recipes described processes rather than precise measurements, trusting household cooks to adapt by feel and habit. The recipe is rich in culinary shorthand—a gentle nudge to listen, smell, and see your way through.

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 3 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 3 (1913)

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

Writer

Antonio Vanegas Arroyo

Era

1913

Publisher

Unknown

Background

A delightful volume from the iconic 'Cocina en el bolsillo' series, this 1913 cookbook serves up a charming array of recipes, inviting readers to explore classic and creative dishes—ready to fit in your pocket and spice up any kitchen adventure.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the early 20th century Mexican booklet 'La Cocina en el Bolsillo No. 3', produced by the ever-inventive Antonio Vanegas Arroyo. These pocket-sized cookbooklets aimed to share accessible, homey recipes with a wide audience, documenting the everyday tastes of turn-of-the-century Mexican kitchens. 'Apples machined'—or rather, threaded—refer to apples infused with a delicate syrup and finished with quince-infused jelly, a testament to the persistent European influence (think Spanish membrillo) meeting the evolving fashions of urban Mexican dessert making.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in 1913 would prepare this with a sturdy paring knife for peeling, a corer (or small knife) for removing apple cores, and a shallow enamel or copper pot to avoid sugar burning. A large serving platter was used for the dramatic presentation. Syrup clarity was judged by eye and touch, and temperature was checked by experience rather than a thermometer. For jelly-point, the 'sheeting' test—a dollop of syrup dropped from a spoon forms a sheet or thread—was the go-to method.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

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

6 medium tart apples (e.g., Granny Smith, ~2.2 lbs)
2 cups white sugar
2 cups water
3.5 oz fresh quince cores (or 1.75 oz quince paste as substitute)
Extra water for soaking and boiling

Instructions

Choose tart apples (such as Granny Smith, about 6 medium), peel and core them.
Immediately place the prepared apples in a bowl of cold water to prevent browning.
Prepare a light syrup by dissolving 2 cups of sugar in 2 cups of water; bring to a boil and clarify as needed (skim off the foam to keep it clear).
When the syrup is vigorously boiling, add the apples.
Let them simmer until they become translucent and are well infused with the syrup—this should take around 15 minutes.
Remove the apples and place them on a serving platter.
Boil the syrup further until it thickens and reaches a jelly-like consistency (around 223°F, or use the 'sheeting' test with a spoon).
Add a few slices or cores of quince (about 3.5 oz, or substitute with store-bought quince paste if fresh not available), previously boiled in water, to help gel the syrup.
Once the syrup is ready, pour it over the apples to coat them.
Let everything cool completely before serving.

Estimated Calories

320 per serving

Cooking Estimates

You will spend about 20 minutes getting the apples ready, plus another 30 minutes cooking them in syrup and finishing the dessert. Each serving has about 320 calories. This recipe makes 6 servings—one apple per person.

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.