Recipe Manuscript

Sopa De Fruta

Name: Sopa De Fruta
Prep time: PTPT15M
Cook time: PTPT1H
Yield: 4
Cuisine: American
Ingredients: 500 g beef shank or stewing beef; 2 medium tomatoes (approx. 200 g), chopped; 1 small onion (approx. 80 g), chopped; 2 cloves garlic, minced; 2 tbsp oil or lard; 1 liter beef broth (from simmering the meat); Salt, to taste; 1 ripe plantain (approx. 150 g), peeled and diced; 1 'perón' apple (or 1 Granny Smith apple, approx. 100 g), peeled and diced

"Fruit Soup"

1912

From the treasured pages of Libro de Recetas no 2

Written by Irazoqui, Susana de Sánchez

Early Modern Kitchen (1900 - 1930)American Beginner Dinner Lunch

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

Sopa De Fruta

"Se sancochan unas pulpas de res, se muelen sin remolerlas. Para el caldillo se pica jitomate, ajo y cebolla, se frie, se le pone caldo, sal y la carne molida. Al tiempo de servirse se le pone platano y peron picados."

English Translation

"Some beef pulp is boiled and ground without over-grinding. For the broth, tomato, garlic, and onion are chopped and fried, then broth, salt, and the ground meat are added. When serving, chopped plantain and pear are added."

Note on the Original Text

The recipe is written in concise, almost telegraphic Spanish, typical of early 20th century manuscript cookbooks. Ingredients and steps are woven together, assuming a reader already familiar with basic techniques like 'sancochar' (simmering) and 'freír' (frying). Measurements are imprecise, and quantities left to the cook's judgement, reflecting a world where recipes were guides, not formulas. The spelling follows older norms, and certain regional words—like 'perón' for a tart apple variety—may be unfamiliar today. There's an elegant simplicity in the prose, a trust in the cook's skill, and an openness to improvisation.

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

This recipe hails from a handwritten cookbook compiled by Susana de Sánchez Irazoqui and female relatives in Durango, Mexico, in 1912. The early 20th century was a period of modernization and great social change in Mexico, but home kitchens remained deeply rooted in local traditions. Family manuscript cookbooks like this one captured not only recipes but also the personal touches and evolving tastes of their authors. 'Sopa de Fruta'—despite its name—should not be confused with fruity desserts. Here, 'fruit' refers to the addition of fresh plantain and perón apple, typical of northern Mexican creativity in blending savory and sweet. This dish captures the domestic ingenuity and resourcefulness of the time, weaving together colonial, indigenous, and local influences into daily meals.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

At the time, cooks used modest, practical tools: a clay or enameled pot for simmering the beef, a hand-operated grinder (molino de mano) or mortar and pestle (molcajete) to break down the meat, and knives for chopping. The caldillo (brothy base) would be fried in a cast iron or clay pan over a wood or charcoal stove. A simple ladle and clay bowls would have been used for serving. Fruit and vegetable preparation involved small hand knives, and the entire process would unfold on a wooden table or stone metate—as much about intuition and feeling as measurement.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr

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 beef shank or stewing beef
2 medium tomatoes (approx. 7 oz), chopped
1 small onion (approx. 3 oz), chopped
2 cloves garlic, minced
2 tbsp oil or lard
4 cups beef broth (from simmering the meat)
Salt, to taste
1 ripe plantain (approx. 5 oz), peeled and diced
1 'perón' apple (or 1 Granny Smith apple, approx. 3.5 oz), peeled and diced

Instructions

Begin by simmering about 1 lb of beef shank or stewing beef in plenty of water until tender; this represents the 'pulpas de res' in the original.
No need to over-shred—just break the meat into bite-sized pieces or coarsely grind it.
Next, finely chop 2 medium tomatoes (about 7 oz), 1 small onion (about 3 oz), and 2 cloves of garlic.
In a large pot or skillet, heat 2 tablespoons of oil and gently fry the tomatoes, onion, and garlic until fragrant and just softened.
Add the reserved beef broth (about 4 cups) back into the pot, season with salt to taste, and return the chopped or ground beef.
Before serving, peel and dice 1 ripe plantain (about 5 oz) and 1 'perón' apple (a tart green apple, about 3.5 oz, or substitute Granny Smith if unavailable).
Add the fresh fruit to the hot soup just before serving for a contrast of sweet and savory.

Estimated Calories

320 per serving

Cooking Estimates

It usually takes about 10-15 minutes to prepare the ingredients for this soup. Simmering the beef until tender will take about 1 hour. This recipe makes about 4 servings, and each serving contains roughly 320 calories.

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.