Recipe Manuscript

Sopa De Quesadilla

Name: Sopa De Quesadilla
Prep time: PTPT20M
Cook time: PTPT15M
Yield: 6
Cuisine: American
Ingredients: 4 eggs; 250 ml whole milk; 100-130 grams all-purpose flour; 1/2 teaspoon salt (or to taste); 50 grams butter (for cooking and frying); 100 grams cheese, freshly grated (quesillo, Oaxaca, or a young Manchego; mozzarella as a substitute); 2 medium tomatoes; 1 small onion; 2 cloves garlic; 1 liter chicken or vegetable stock; 150 grams Swiss chard (acelgas), cooked and chopped

"Quesadilla Soup"

1912

From the treasured pages of Libro de Recetas no 2

Written by Irazoqui, Susana de Sánchez

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

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 Quesadilla

"Se hace una masa aguada con cuatro huevos batidos con un molinillo, una taza de leche y harina suficiente á que no quede muy espesa y sal al gusto. En una cacerola untada de manteca, se hecha una cucharada de esta mezcla y luego que se voltea se le pone un poco de queso rayado y se dobla como quesadilla. Se frie en mantequilla jitomate, cebolla y ajo y se le pone el caldo de la olla agregandole acelgas cocidas y picadas. Las quesadillas se cortan en cuadritos y ya para servirse se juntan con el caldo."

English Translation

"A thin batter is made with four eggs beaten with a whisk, one cup of milk, enough flour so that it does not become too thick, and salt to taste. In a saucepan greased with butter, a spoonful of this mixture is poured in, and once it is flipped, a little grated cheese is added and it is folded like a quesadilla. Tomato, onion, and garlic are fried in butter, then broth from the pot is added along with cooked and chopped Swiss chard. The quesadillas are cut into small squares, and just before serving, they are mixed with the broth."

Note on the Original Text

The recipe is written in the direct, pragmatic style customary in early 20th century Mexican home manuscripts—matter-of-fact, with a focus on process rather than detailed quantities or times. Instructions are sequential, expectant of a cook's experience and intuition, especially regarding batter consistency and seasoning. Spelling and phrasing reflect period Spanish, such as 'jitomate' for tomato and 'queso rayado' for grated cheese. The instructions rely on common kitchen knowledge, assuming readers are familiar with terms and basic techniques—typical for recipes intended for family use rather than publication.

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 is drawn from the 1912 handwritten manuscript 'Libro de Recetas', part of an extraordinary collection of home cookbooks compiled by women in early 20th century Durango, Mexico. The period was marked by both traditional continuity and social upheaval, as families navigated the Mexican Revolution and modern influences. Recipes like this one reveal not just the flavors of the era, but also the domestic ingenuity of home cooks—transforming familiar ingredients like eggs, cheese, and chard into comforting, resourceful dishes that reflect both European influences (the crepe-like batter) and the local Mexican palate.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original preparation would have called for a molinillo (a traditional Mexican wooden whisk) for beating eggs and mixing batter. Cooking was done using heavy earthenware cazuelas or cast iron pans over a wood or coal stove, with generous use of manteca (clarified butter or pork lard) to prevent sticking. For chopping the vegetables and cheese, a simple kitchen knife and wooden chopping board were essential. Broths were often prepared ahead in large clay or enamel pots, a central part of the Mexican kitchen.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

15 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

4 eggs
1 cup whole milk
3.5–4.5 ounces (about 3/4–1 cup) all-purpose flour
1/2 teaspoon salt (or to taste)
3.5 ounces (7 tablespoons) butter (for cooking and frying)
3.5 ounces (about 1 cup) cheese, freshly grated (quesillo, Oaxaca, or a young Manchego; mozzarella as a substitute)
2 medium tomatoes
1 small onion
2 cloves garlic
4 1/4 cups chicken or vegetable stock
5 ounces Swiss chard (acelgas), cooked and chopped

Instructions

Begin by creating a light batter: beat 4 eggs with a whisk in a large bowl.
Add 1 cup of whole milk and gradually whisk in about 3.5–4.5 ounces (about 3/4–1 cup) of all-purpose flour, just enough to achieve a pourable but not too thick consistency.
Season the batter with 1/2 teaspoon salt, or to taste.
Heat a large nonstick or well-buttered pan over medium heat and brush with 1 tablespoon of butter.
Pour a small ladleful (about 1/4 cup) of the batter onto the pan, swirling to form a thin pancake.
Once the bottom is golden and the surface mostly set, flip the pancake, sprinkle about 1 tablespoon of freshly grated cheese on one half, then fold it over to form a quesadilla.
Repeat with the remaining batter and cheese.
Cut the quesadillas into bite-sized pieces when finished.
For the soup, finely chop 1 onion and 2 cloves of garlic.
Roughly chop 2 medium tomatoes.
Sauté the onion, garlic, and tomato in 2 tablespoons of butter in a pot over medium heat until softened and aromatic.
Add 4 1/4 cups of rich chicken or vegetable stock and bring to the boil.
Stir in 5 ounces of cooked, chopped Swiss chard.
Just before serving, add the quesadilla pieces to the hot broth and serve at once.

Estimated Calories

310 per serving

Cooking Estimates

It takes about 15 minutes to cook the pancakes and soup. Preparing your ingredients and making the batter takes around 20 minutes. Each serving has about 310 calories. This recipe makes 6 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.