Recipe Manuscript

Salsa De Naranja

Name: Salsa De Naranja
Prep time: PTPT5M
Cook time: PTPT0M
Yield: 1
Cuisine: American
Ingredients: 1 medium orange (about 200 g), peeled, seeds removed; 0.5 tsp (1-2 g) toasted chiltepin chile powder (substitute dried bird’s eye chiles if unavailable); Pinch of salt; 50-60 ml pulque (substitute: lightly sparkling water plus splash of agave syrup)

"Orange Sauce"

1913

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

Written by Antonio Vanegas Arroyo

Early Modern Kitchen (1900 - 1930)American Beginner Other

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

Salsa De Naranja

"Se monda una naranja y se machaca con los dedos, quitándole las pepitas se le echa polvo de chilpiquín tostado, sal y pulque bastante para que quede un poco suelta."

English Translation

"Peel an orange and mash it with your fingers, removing the seeds. Add toasted chilpiquín powder, salt, and enough pulque so that the mixture is somewhat runny."

Note on the Original Text

Recipes of the time were written with great brevity and assumed plenty of kitchen know-how. Quantities were rarely precise—"enough pulque so it is a little loose" required the cook’s judgment. Ingredient names used their regional spelling, like "chilpiquín" (modern spelling: chiltepin). The informal instruction to "crush with the fingers" reflects how much tactile food preparation relied on intuition. No strict measuring—just salt, chile, and pulque to taste!

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 delightful recipe hails from "La Cocina en el Bolsillo No. 3," published in 1913 by Antonio Vanegas Arroyo, a prominent Mexican publisher famous for disseminating affordable literature and popular culture. The cookbook was part of a numbered series designed for people on the go—practical guides with recipes for home cooks. Pulque, once a daily beverage in many Mexican households, features in this salsa, reflecting its broad culinary and cultural significance. The recipe embodies a style of early 20th-century Mexican home cooking—simple, resourceful, and vibrantly flavored, making use of indigenous ingredients like orange and chiltepin chile.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1913, this salsa would have been made with just the hands and perhaps a small grinding stone or mortar for prepping the chiles. Oranges were peeled and broken apart by hand, the chile was toasted and either hand-crushed or ground, and pulque was ladled from a jug. All mixing was done in simple clay or ceramic bowls.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

0 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 medium orange (about 7 oz), peeled, seeds removed
0.5 tsp (1/32–1/16 oz) toasted chiltepin chile powder (substitute dried bird’s eye chiles if unavailable)
Pinch of salt
3–4 tbsp (1.7–2 fl oz) pulque (substitute: lightly sparkling water plus splash of agave syrup)

Instructions

To make this refreshing orange salsa in today's kitchen, start by peeling a medium orange (about 7 oz).
Gently break apart the segments with your fingers, then remove any seeds.
Sprinkle over about half a teaspoon (1/32–1/16 oz) of toasted chiltepin chile powder (or substitute with crushed dried bird’s eye chiles if unavailable).
Add a generous pinch of salt.
Pour in around 3–4 tbsp (1.7–2 fl oz) of pulque (a fermented agave beverage; use lightly sparkling water with a splash of agave syrup for a non-alcoholic approximation if pulque is not available), mixing until the mixture is somewhat loose but not watery.
Serve immediately as a tangy, spicy salsa.

Estimated Calories

70 per serving

Cooking Estimates

This salsa takes only a few minutes to prepare because there is no actual cooking—just peeling the orange, adding spices, and mixing everything together. Each serving has about 70 calories and the recipe makes enough for one 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.