Recipe Manuscript

Tepache

Name: Tepache
Prep time: PTPT10M
Cook time: PTPT20M
Yield: 88
Cuisine: American
Ingredients: 1 kilogram piloncillo (or substitute with unrefined cane sugar or muscovado sugar); 2 liters water; 3 grams anise seeds; 3-5 whole cloves; 20 liters pulque (if unavailable, substitute with a light, unflavored kombucha or water kefir, though the taste will differ)

"Tepache"

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 Drink

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

Tepache

"Se pone a hervir una mancuerna de panela con un poco de anís y unos clavos en suficiente cantidad de agüa y todo se mezcla en veinte cuartillos de pulque."

English Translation

"A block of panela is boiled with a little anise and some cloves in enough water, and everything is mixed into twenty quarts of pulque."

Note on the Original Text

The recipe is outlined in a direct, almost telegraphic style, typical of early 20th-century Mexican cookbooks aimed at home cooks. Quantities rely on household measures: a 'mancuerna' of panela (about 1 kilogram) and 'cuartillos' (a liquid measure, here about 1 liter per cuartillo). Spices are listed simply, assuming familiarity with their use. Spelling reflects period conventions—'agüa' rather than 'agua'. Implied steps like cooling and final mixing are left to the reader's experience and intuition.

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 for 'Tepache' comes from 'La Cocina en el Bolsillo No. 3', printed in 1913 by Antonio Vanegas Arroyo, a publisher whose booklets brought culinary wisdom to everyday Mexican households. The series captured the humble ingenuity and thrift of early 20th-century Mexican cooking, bridging old traditions with an emerging modern palate. At the time, pulque was a rural and urban staple, and recipes like this demonstrate how cooks enlivened and preserved this iconic beverage, especially during family gatherings and communal celebrations.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, this recipe would have been prepared using a large clay or copper pot for boiling the piloncillo and spices. A wooden spoon for stirring and a large earthenware jar (known as a 'cántaro') would be used for mixing and possibly fermenting the tepache with the pulque. Water would have been fetched from a well or delivered, and ingredients purchased at the local market.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

20 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

2.2 pounds piloncillo (or substitute with unrefined cane sugar or muscovado sugar)
2.1 quarts water
0.1 ounce anise seeds
3-5 whole cloves
5.3 gallons pulque (if unavailable, substitute with a light, unflavored kombucha or water kefir, though the taste will differ)

Instructions

Bring 2.2 pounds of piloncillo (unrefined cane sugar) to a boil in about 2.1 quarts of water, adding a small handful (about 0.1 ounce) of anise seeds and 3-5 whole cloves.
Stir until the piloncillo is completely dissolved and the mixture is fragrant.
Remove from the heat, allow to cool to room temperature, then combine this spiced syrup with 5.3 gallons of pulque (a traditional Mexican fermented agave beverage).
Mix well and serve chilled, or allow it to rest further for deeper infusion of flavors.

Estimated Calories

200 per serving

Cooking Estimates

You will spend about 10 minutes getting the ingredients ready and about 20 minutes making the spiced syrup. Most of the time is spent dissolving and simmering the sugar with spices. Each serving is about 250 ml, and has around 200 calories, mostly from the added sugar.

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.