Recipe Manuscript

Pan De Huevo

Name: Pan De Huevo
Prep time: PTPT12H30M
Cook time: PTPT30M
Yield: 20
Cuisine: American
Ingredients: 450 g fresh yeast (or substitute with 45 g active dry yeast or 30 g instant yeast); 10 large eggs; 340 g granulated sugar; 1.35 kg wheat flour (all-purpose or bread flour); 225 g pork lard (or substitute with unsalted butter if preferred); 240 ml water infused with anise seeds (bring water to a simmer with 1 tablespoon anise seeds, let steep, then strain)

"Egg Bread"

1914

From the treasured pages of Libro para Recetas

Written by Susana de Sánchez Irazoqui

Early Modern Kitchen (1900 - 1930)American Intermediate Breakfast Snack Dessert

Original Recipe • 1914

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Pan De Huevo

"Cantidades 1 lb levadura - 10 huevos 12 onzas azucar - 3 lb harina 1/2 lb manteca - 1 taza agua de aniz se hace la revoltera a las 7 de la noche se deja dormir toda la noche a las 7 de la mañana se amasa se hacen los moldes se les pone azucar por encima y se cocen. Se pone la levadura en la maquina de amasar despues los huevos la harina se le incorpora poco a poco despues el azucar el anis al ultimo la manteca tibia."

English Translation

"Quantities 1 lb yeast - 10 eggs 12 ounces sugar - 3 lb flour 1/2 lb shortening - 1 cup anise water Prepare the starter at 7 in the evening, let it rest overnight, at 7 in the morning knead it, shape into molds, sprinkle sugar on top, and bake. Put the yeast in the mixing machine, then the eggs, gradually add the flour, then the sugar, the anise, and finally the warm shortening."

Note on the Original Text

The recipe is written as a brief set of reminders, assuming familiarity with basic bread-making techniques. Measurements use pounds and ounces, reflecting the period's standards prior to metrication in Mexico. The steps are condensed, omitting details like kneading times or proofing temperatures, as these were intuitive for contemporary cooks. Words are spelled phonetically and reflect regional speech (e.g., 'revoltera' for sponge or starter). Annotations on timing ('se deja dormir toda la noche') show the custom of overnight proofing, essential before commercial yeast was widespread.

Modern Kitchen Interpretation

Recipe's Origin

Libro para Recetas - Click to view recipe in book

Title

Libro para Recetas (1914)

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

Writer

Susana de Sánchez Irazoqui

Era

1914

Publisher

Unknown

Background

A handwritten culinary treasure from early 20th-century Durango, this manuscript brings together cherished home recipes, lovingly passed down by a family of women. Discover the flavors and traditions of Mexico in a time of change, told one intimate recipe at a time.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe for 'Pan de huevo' comes from a 1914 Mexican manuscript cookbook, penned by Susana de Sánchez Irazoqui in Durango. The collection offers a personal look at early 20th-century home cookery in Mexico, a period marked by revolution, modernization, and shifting family traditions. Cooking in this era often meant working with simple, local ingredients, handwritten instructions, and intergenerational knowledge. Recipes like this were passed from mother to daughter, each cook adding her own touch.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

At the time, dough was likely mixed in large ceramic or wooden bowls by hand or with a basic mechanical dough mixer, if available. Ingredients were measured using household scales or by weight on balance scales. Baking might have taken place in masonry ovens or heavy cast iron stoves, with trays or sheets greased with lard. Anise water would have been infused using a small pot or kettle. Sugar was sprinkled by hand, and dough shaped using well-floured hands or wooden molds.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

12 hrs 30 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

1 lb fresh yeast (or substitute with 1.5 oz active dry yeast or 1 oz instant yeast)
10 large eggs
1 2/3 cups granulated sugar
3 lbs wheat flour (all-purpose or bread flour)
1 cup pork lard (or substitute with unsalted butter if preferred)
1 cup water infused with anise seeds (bring water to a simmer with 1 tablespoon anise seeds, let steep, then strain)

Instructions

Begin the night before by mixing together the yeast with some of the flour to make a starter, leaving it to rest and ferment overnight.
In the morning, add the eggs one by one, then gradually incorporate the rest of the flour, followed by sugar.
Pour in warm anise water for flavor, and finally, mix in melted (but not hot) lard or unsalted butter.
Knead the dough until smooth and elastic.
Shape into individual buns or loaves, place on baking trays, and sprinkle generously with sugar on top.
Let rise until doubled in size, then bake at 350°F (180°C) until golden brown and cooked through.

Estimated Calories

350 per serving

Cooking Estimates

You will start preparing the dough the night before, letting the starter ferment overnight. The next morning, you add the rest of the ingredients, knead, shape, and let the dough rise before baking. Prep time includes both day and overnight steps. Cooking time is just for baking. Each serving has about 350 calories, and the recipe yields 20 servings.

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.