Recipe Manuscript

Pastel De Reina

Name: Pastel De Reina
Prep time: PTPT20M
Cook time: PTPT18M
Yield: 8
Cuisine: American
Ingredients: 115 grams all-purpose flour (plus more for dusting as needed); 57 grams granulated sugar; 1 whole large egg; 2 large egg yolks; 60 ml whole milk (approx. 4 tablespoons); 57 grams unsalted butter; 5 grams baking powder (substitute for 'royal' powder if not available); Filling: chocolate cream, vanilla cream, or jam (modern substitute: Nutella, pastry cream, fruit preserves); Extra egg yolk for brushing; Powdered sugar for dusting; Coloured glaze or icing for decoration (homemade or store-bought)

"Queen'S Cake"

1912

From the treasured pages of Libro de Recetas no 2

Written by Irazoqui, Susana de Sánchez

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

Original Recipe • 1912

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

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

Pastel De Reina

"Se amazan 4 onzas de harina, 2 onzas azucar un huevo y 2 yemas 4 cucharadas leche, 2 onzas de mantequilla, una cucharita royal; esto se revuelve y se amasa hasta que esté suave, agregandole harina segun necesite. A estos pasteles se les puede poner crema de chocolate, vainilla etc. juntando 2 cuadritos, por encima se les pone polvo de azucar. Cuando este suave se divide en 2 partes, las que se estiraran en forma de rodillo, se van poniendo sobre una hoja seca, haciendole una canaleta en medio, donde se le pone algun dulce, se untan de yema las orillas se cuece, se decora con glace de colores, por medio de un alcatraz, y se cortan en larquitos para servirse."

English Translation

"Mix 4 ounces of flour, 2 ounces of sugar, one egg and 2 yolks, 4 tablespoons of milk, 2 ounces of butter, and a teaspoon of baking powder; stir and knead until smooth, adding more flour as needed. These pastries can be filled with chocolate cream, vanilla, etc. by joining two squares together; sprinkle powdered sugar on top. When the dough is smooth, divide it into two parts, which you will roll out with a rolling pin and place on a dry leaf, making a groove in the middle where you put some kind of sweet filling. Brush the edges with egg yolk, bake, and decorate with colored icing using a pastry bag. Cut into strips to serve."

Note on the Original Text

Recipes from this period are charmingly practical: quantities may use handfuls, cups, or household objects as measures, but here we have ounces and spoons, reflecting importation of European culinary habits. 'Royal' powder refers to baking powder; the brand was so ubiquitous it's used eponymously, much like 'Kleenex' for tissues. Spelling is occasionally non-standard (e.g., 'crema de chocolate'), but the instruction style is fluid, presuming the reader has enough experience in the kitchen to fill in the gaps. The recipe prioritizes process and result rather than precise timings or temperatures.

Modern Kitchen Interpretation

Recipe's Origin

Libro de Recetas no 2 - Click to view recipe in book

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

Historical Background of the Recipe

Learn about old traditions

The Pastel de Reina recipe emerges from the heart of early 20th-century Mexico, a period when tradition met modernity in the kitchen. Written in 1912 by Susana de Sánchez Irazoqui and her family in Durango, these manuscript cookbooks capture a woman's touch during a time of revolution and societal change. Recipes in these books were jotted down to preserve family and community knowledge, often adapted to what was locally available. The process highlights how Mexican households experimented with European-style pastries, melding them with local ingredients, and how home bakers made do with what they had. Pastel de Reina is thus both a treat for special occasions and a snapshot of Mexican culinary creativity during an era of transition.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1912, the kitchen would be modest by today's standards. Home cooks mixed dough by hand in a wide wooden or earthenware bowl, kneading on a well-floured wooden board or tabletop. Rolling was done with a simple wooden rolling pin or even a bottle. Baking might have taken place in a wood- or coal-fired oven, often shared with bread. For decorating, paper cones (sometimes made from newspaper or recycled paper, referred to as 'alcatraz' here) allowed for artistic icing, and powdered sugar was sifted through a small sieve or by hand.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

18 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 cup all-purpose flour (plus more for dusting as needed)
1/4 cup granulated sugar
1 whole large egg
2 large egg yolks
1/4 cup whole milk (4 tablespoons)
4 tablespoons (1/2 stick or 2 ounces) unsalted butter
1 teaspoon baking powder (substitute for 'royal' powder if not available)
Filling: chocolate cream, vanilla cream, or jam (modern substitute: Nutella, pastry cream, fruit preserves)
Extra egg yolk for brushing
Powdered sugar for dusting
Coloured glaze or icing for decoration (homemade or store-bought)

Instructions

To make the Pastel de Reina as she would in 1912, begin by mixing 1 cup of flour with 1/4 cup of sugar.
Crack in one whole egg and two yolks, then add 4 tablespoons (about 1/4 cup) of milk.
Add 4 tablespoons (1/2 stick or 2 ounces) of unsalted butter and one teaspoon (about 0.18 ounce or 1 teaspoon) of baking powder.
Stir and knead until the dough is soft, adding more flour as needed so it doesn't stick to your hands.
Divide the dough into two equal parts.
Roll each out with a rolling pin (or bottle, as was common) into oblong shapes.
Lay them out on a dry or parchment-lined sheet.
Create a channel down the center of one piece and add a sweet filling—chocolate cream, vanilla pastry cream, or jam would all be delicious.
Brush the edges with egg yolk, then lay the second piece of dough over the top and seal the sides gently.
Bake until golden and set.
Once cool, dust generously with powdered sugar and decorate with brightly colored icing, using a paper cone if you have one (the 'alcatraz' mentioned), before slicing into bars to serve.

Estimated Calories

220 per serving

Cooking Estimates

It takes about 20 minutes to mix and prepare the dough, fill, and assemble the pastel. Baking time is about 18 minutes. Each serving has about 220 calories. This recipe makes 8 bars.

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.