Pastel Masa India
"India Dough Cake"
From the treasured pages of Libro para Recetas
Written by Susana de Sánchez Irazoqui
Pastel Masa India
"azucar granulada 200 harina 200 yemas de huevos 5 y huevos enteros 7 raspadura de limon Se pone el azucar y yemas, y cinco enteros, se bate, hasta que esté muy espeso - se le añade un hueco la harina tres veces cernida, se le pone en las otras dos y se sigue batiendo hasta que esté muy espeso - el batido se mezcla con mucho cuidado sin agitar mucho la pasta. Se vacia en el molde, y se mete al horno regular de calor 35 mts. se unta de mantequilla y se espolvorea de harina."
English Translation
"granulated sugar 200 glour 200 5 egg yolks 7 whole eggs lemon zest Put the sugar and yolks, and five whole eggs, beat until very thick - add the flour, sifted three times, a little at a time, add the other two eggs and keep beating until very thick - the batter is mixed very carefully without agitating the dough too much. Pour into the mold, and bake in a medium oven for 35 minutes. Grease with butter and sprinkle with flour."
Note on the Original Text
The recipe is written in a narrative, freeform style typical of early 20th-century manuscripts. Quantities are measured simply by weight or count, assuming the cook’s familiarity with ingredient handling — for instance, 'harina tres veces cernida' (flour three times sifted) underscores attention to texture. The use of 'azucar granulada' (granulated sugar) and 'raspadura de limón' (lemon zest) might reflect regional spelling and colloquial terms. Instructions involve hands-on techniques and emphasize careful mixing to preserve aeration, crucial for cakes before chemical leaveners were widespread.
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
This recipe comes from a 1914 manuscript titled 'Libro para Recetas,' written by Susana de Sánchez Irazoqui and her family in Durango, Mexico. The cookbook is part of a collection of handwritten family recipes that provide a snapshot of home cooking during a transformative era in Mexican history — just after the turmoil of the Mexican Revolution. These handwritten recipes offer a personal and communal view of how women preserved and adapted traditions, passing down culinary legacies amidst societal change. The pastel masa india reflects a blend of local Mexican tastes and European cake-making techniques, illustrating the cultural exchanges at the family table during this period.
Cooks would have used a large clay or ceramic bowl for mixing, a wooden spoon or a hand-held whisk (molinillo), and manual sifters for separating the flour. Eggs would be separated with the cook’s hands or simple bowls. The cake would be baked in a metal or clay mold, placed in a wood-fired or coal oven where temperature control was managed by experienced intuition rather than by thermometer. Butter and flour were manually applied to the mold to prevent sticking.
Prep Time
20 mins
Cook Time
35 mins
Servings
8
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 cup granulated sugar
- 1 2/3 cups wheat flour (all-purpose) — sifted three times
- 5 egg yolks
- 7 whole eggs
- Zest of 1 lemon
- Butter (for greasing the pan)
- Additional flour (for dusting the pan)
Instructions
- Begin by thoroughly beating together 1 cup of granulated sugar with 5 egg yolks and 5 whole eggs until the mixture becomes very thick and pale.
- Gradually sift in 1 2/3 cups of flour (sifted three times for extra lightness), first creating a well in the mixture for the flour, and continue mixing gently.
- Incorporate the zest of one lemon for fragrance.
- Carefully fold in 2 additional whole eggs, ensuring the mixture remains airy and not deflated.
- Prepare a cake tin by rubbing it with butter and dusting it with flour.
- Pour in the batter and bake in a moderately heated oven (about 340°F or 170°C) for approximately 35 minutes, or until golden and set.
- Let cool before serving.
Estimated Calories
250 per serving
Cooking Estimates
It takes about 20 minutes to prepare the ingredients and batter. Baking the cake in the oven takes around 35 minutes. The recipe makes 8 servings, with about 250 calories in each slice.
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.
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