Recipe Manuscript

Robalo En Vino

Name: Robalo En Vino
Prep time: PTPT15M
Cook time: PTPT15M
Yield: 5
Cuisine: American
Ingredients: 1 whole robalo (snook, about 1kg), cleaned and cut into regular pieces; 3–4 garlic cloves, thinly sliced; 3 tbsp (45ml) lard or unsalted butter; 4 tbsp (60ml) white wine vinegar; 2 tbsp (30ml) dry white wine; 2 whole cloves; 6 black peppercorns; 2 dried bay leaves; 1/2 tsp dried oregano; 1/2 tsp cumin seeds; Small pickled or fresh chilies (e.g., pickled jalapeños or guindilla peppers); Green olives; Salt, to taste

"Snapper In Wine"

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 Dinner Lunch

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

Robalo En Vino

"Bien lavado el pescado y partido en trozos regulares se deja escurrir, se fríen unos dientes de ajo rebanados y cuando están bien fritos se sacan, echando en la manteca dos tantos de vinagre y uno de vino, clavo de especie, pimienta, laurel, orégano y cominos; todo molido se echa en el pescado para que se cueza, adornándolo con chilitos y aceitunas."

English Translation

"Once the fish is well washed and cut into regular pieces, let it drain. Slice and fry some garlic cloves, and when they are well fried, remove them. Add to the fat two parts vinegar and one part wine, cloves, pepper, bay leaf, oregano, and cumin; all ground together. Pour this mixture over the fish to cook it, garnishing with chilies and olives."

Note on the Original Text

Recipes from this era were generally written for cooks with some kitchen experience, emphasizing basic technique over exact measurements. Quantities like 'two parts vinegar and one of wine' were intended to be interpreted by taste and proportion, not with precision. Instructions relied on common sense and familiarity with local ingredients and seasonings. Spelling reflects early 20th-century Mexican Spanish, and certain words (like 'clavo de especie' for 'clove spice') might appear antiquated. The narrative is straightforward, focusing on sequence rather than detail or timing, and assumes that cooks know when a fish is 'done.'

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 is drawn from 'La Cocina en el Bolsillo No. 3,' printed in 1913 by the celebrated publisher Antonio Vanegas Arroyo. These compact booklets were pocket-sized companions in many Mexican kitchens at the time, democratizing access to home cookery in the early twentieth century. The recipes were practical, often rustic but inventive, reflecting a rich blend of indigenous flavors and Spanish influences. 'Robalo en Vino' is emblematic of the period, featuring local fish prepared with European-inspired flavorings like wine, vinegar, and aromatic spices. Its inclusion of both native and Old World seasonings speaks to the openness and resourcefulness of the Mexican kitchen at the dawn of the modern era.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in 1913 would have used a basic wood or coal-fired stove as their heat source, careful not to let delicate fish overcook. A cast-iron or copper pan would have been favored for frying and simmering the fish and spices. The garlic and spices would be hand-sliced and ground in a stone mortar and pestle or a traditional molcajete. Serving would be on clay or simple ceramic platters, garnished attractively with chilies and olives.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

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 robalo (snook, about 2.2 lbs), cleaned and cut into regular pieces
3–4 garlic cloves, thinly sliced
3 tbsp (1.5 fl oz) lard or unsalted butter
4 tbsp (2 fl oz) white wine vinegar
2 tbsp (1 fl oz) dry white wine
2 whole cloves
6 black peppercorns
2 dried bay leaves
1/2 tsp dried oregano
1/2 tsp cumin seeds
Small pickled or fresh chilies (e.g., pickled jalapeños or guindilla peppers)
Green olives
Salt, to taste

Instructions

Begin by washing a whole snook (robalo) thoroughly and cutting it into even, portion-sized pieces (approx.
5–7oz per piece).
Allow the fish to drain on a rack or paper towels.
In a large skillet or saute pan, slice 3–4 garlic cloves and fry them in 3 tablespoons (about 1.5 fl oz) of lard or unsalted butter over medium heat.
Once the garlic is golden and crisp, remove it from the fat for later.
To the hot lard, add 4 tablespoons (about 2 fl oz) of white wine vinegar and 2 tablespoons (about 1 fl oz) of dry white wine.
In a mortar and pestle, crush together 2 whole cloves, 6 black peppercorns, 2 dried bay leaves, 1/2 teaspoon dried oregano, and 1/2 teaspoon cumin seeds.
Stir these ground spices into the pan with the vinegar and wine, simmering until aromatic.
Gently place the fish pieces into the spiced liquid.
Cover and cook gently over low to medium heat until the fish is cooked through—about 10–12 minutes.
To finish, arrange the fish on a serving platter.
Sprinkle with the reserved crispy garlic slices and decorate with small pickled or fresh chilies (such as pickled jalapeños or guindilla peppers) and green olives.
Serve warm or at room temperature.

Estimated Calories

350 per serving

Cooking Estimates

Preparing and slicing the fish and garlic, plus gathering spices, takes about 15 minutes. Cooking the dish on the stove, including frying the garlic and simmering the fish, takes about 15 minutes. Each serving is about 350 calories. This recipe serves 5 people.

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.