Copas De Leche
"Milk Cups"
From the treasured pages of Libro de Recetas no 2
Written by Irazoqui, Susana de Sánchez
Copas De Leche
"Se pone a herbir la leche con azucar al gusto, se deja enfriar, se baten 2 yemas de huevo para cada cuartillo de leche, cuando ya esten bien revueltas las yemas con la leche, se cuela y se pone en muy poca lumbre, hasta que espese y moviendole de un solo lado para que no se corte. Cuando está se pone en las copas"
English Translation
"Boil the milk with sugar to taste, let it cool, beat 2 egg yolks for each quart of milk, and when the yolks are well mixed with the milk, strain it and put it over very low heat until it thickens, stirring in only one direction so it doesn't curdle. When it's ready, pour into cups."
Note on the Original Text
The recipe uses the spelling and conventions of early 20th-century Mexican Spanish, with slight variations like 'herbir' for 'hervir'. Instructions are straightforward but assume a practical knowledge of cooking, using phrases such as 'se bate' (one beats) and 'se cuela' (one strains), reflecting a collective household expertise passed down orally. Ingredient measures like 'cuartillo de leche' (about half a liter) are based on local units now rarely used, and the implicit norm was a gentle, patient approach to heat and mixing.
Title
Libro de Recetas no 2 (1912)
You can also click the book image above to peruse the original tome
Writer
Irazoqui, Susana de Sánchez
Era
1912
Publisher
Unknown
Background
A handwritten treasury of traditional home recipes from early 20th century Durango, Mexico, this volume weaves together intimate snapshots of family cookery during a period of vibrant culinary transformation.
Kindly made available by
University of Texas at San Antonio
This recipe emerges from a 1912 handwritten cookbook by Susana de Sánchez Irazoqui, part of a remarkable familial manuscript tradition from Durango, Mexico. These recipes capture the domestic life and evolving tastes of a period in great societal flux—just after the start of the Mexican Revolution. The cookbook presents not just sustenance, but the daily rituals, ingenuity, and adaptability of home cooks navigating both tradition and modernity. 'Copas de leche' is a custard-like dessert, elegant enough for special occasions, yet resourceful, making clever use of common kitchen ingredients. In a time before widespread refrigeration, such gentle custards were favorites for their relative simplicity and comforting flavor.
Early 20th-century cooks would have used clay or heavy enamel pots for gentle heating, manual whisks for beating yolks, and simple metal or cloth strainers to ensure a smooth custard. Measuring was intuitive, often by sight and feel, so vessels like kitchen jugs and hand-marked cups guided the process. The custard was poured into glass or ceramic cups—hence the name—for serving, and cooling might happen on a shaded windowsill or in a cool pantry.
Prep Time
5 mins
Cook Time
10 mins
Servings
6
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
- 4 1/4 cups whole milk
- 1/2 cup granulated sugar (adjust to taste)
- 8 large egg yolks
Instructions
- Bring 4 1/4 cups of whole milk to a gentle boil with sugar to taste (around 1/2 cup is a good start).
- Allow the milk to cool until just warm.
- Meanwhile, whisk 8 large egg yolks (2 yolks per 2 cups of milk) until smooth.
- Gradually mix the warm milk into the yolks, whisking constantly to prevent curdling.
- Strain the mixture to ensure a smooth texture, then return it to a clean saucepan.
- Gently heat the mixture over very low heat, stirring continuously in one direction until it thickens to a light custard consistency.
- Be sure not to let it boil or overheat or it may curdle.
- Once thickened, pour the custard into individual cups or glasses, and let cool before serving.
Estimated Calories
220 per serving
Cooking Estimates
Preparing and cooking this custard takes about 15 minutes altogether. The recipe makes about 6 servings, with each serving having around 220 calories. This gives you a quick and easy dessert that you can share with friends or family.
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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