Recipe Manuscript

Pollo Frio

Name: Pollo Frio
Prep time: PTPT20M
Cook time: PTPT20M
Yield: 6
Cuisine: American
Ingredients: 4 large eggs; 1 tablespoon (15 ml) white wine or cider vinegar, plus another tablespoon (15 ml); Salt, to taste; Black pepper, freshly ground, to taste; 2-3 tablespoons (30-45 ml) olive oil; 1 cup (250 ml) nata de jocoque (substitute: crème fraîche or Mexican-style cultured cream); 500-600 grams cooked, well-seasoned chicken, cooled and cut or shredded; 2-3 medium potatoes, boiled and cut in chunks, for garnish; Green olives, for garnish; Lettuce leaves, for garnish; Other accompaniments as desired (radishes, chopped herbs, pickled vegetables)

"Cold Chicken"

1914

From the treasured pages of Libro para Recetas no 2

Written by Irazoqui, Susana de Sánchez

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

Original Recipe • 1914

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

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

Pollo Frio

"Se cuecen 4 huevos se sacan las yemas y se desbaratan muy bien en un poco de vinagre, sal y pimienta al gusto una cucharada de vinagre y aceite y una taza de nata de jocoque se bate aparte el jocoque y luego se revuelve. El pollo cocido bien sazonado y frio se revuelve en esta salsa se adorna el plato para servirlo con papas cocidas aceitunas lechugas y cualquiera otra cosa"

English Translation

"Boil 4 eggs, remove the yolks and mash them well in a little vinegar, salt and pepper to taste, one tablespoon of vinegar and oil, and a cup of jocoque cream. Beat the jocoque separately and then mix. Mix the well-seasoned, cooked, and cold chicken into this sauce. Garnish the plate for serving with boiled potatoes, olives, lettuce, and anything else you like."

Note on the Original Text

The recipe is written in a conversational, shorthand style characteristic of early twentieth-century Mexican manuscript cookbooks. Quantities are approximate and shaped by experience—'a cucharada' (tablespoon) or 'al gusto' (to taste) is the norm, reflecting the domestic cook's intuition. Spelling and punctuation mirror colloquial Spanish of the time, with simple transition words and no strict differentiation between steps. All ingredients and methods were assumed to be familiar to the home cook, with an emphasis on outcome rather than precise process.

Modern Kitchen Interpretation

Recipe's Origin

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

Title

Libro para Recetas no 2 (1914)

You can also click the book image above to peruse the original tome

Writer

Irazoqui, Susana de Sánchez

Era

1914

Publisher

Unknown

Background

A delightful handwritten compendium of traditional home recipes, this volume offers a charming glimpse into early 20th century Mexican cookery as practiced by women in Durango during a period of transformation.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe for Pollo Frio comes from a 1914 Mexican family manuscript, penned by Susana de Sánchez Irazoqui in Durango during a period of social and culinary transition. The cookbook, written by various women in the family, provides a window into the foodways of early twentieth-century Mexico, a time when European influences mingled with indigenous and regional traditions. Dishes such as this cold chicken salad were popular for fiestas and elegant family tables, reflecting both practicality (making use of leftovers and cool storage) and the increasing reach of European dairy products and sauces into Mexican home kitchens.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1914 rural and urban Mexican kitchens, the eggs would be boiled in heavy-bottomed pots over a wood or coal stove. Yolk mixtures were mashed with a fork or hand-held pestle in a shallow earthenware or stoneware bowl. The creamy jocoque would be ladled from a clay pot or glass jar, then whipped with a sturdy wooden spoon or wire whisk. Chicken was poached in a cazuela, cooled in the pot, then shredded or chopped with a sharp knife. Serving platters were typically ceramic or enameled, and garnishes arranged elegantly by hand.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

20 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 large eggs
1 tablespoon (0.5 fl oz) white wine or cider vinegar, plus another tablespoon (0.5 fl oz)
Salt, to taste
Black pepper, freshly ground, to taste
2-3 tablespoons (1-1.5 fl oz) olive oil
1 cup (8 fl oz) nata de jocoque (substitute: crème fraîche or Mexican-style cultured cream)
1 to 1 1/3 pounds (18-21 oz) cooked, well-seasoned chicken, cooled and cut or shredded
2-3 medium potatoes, boiled and cut in chunks, for garnish
Green olives, for garnish
Lettuce leaves, for garnish
Other accompaniments as desired (radishes, chopped herbs, pickled vegetables)

Instructions

Begin by boiling 4 large eggs until hard-cooked, then peel and separate the yolks from the whites.
In a mixing bowl, mash the yolks well with about 1 tablespoon (0.5 fl oz) of vinegar, a pinch of salt, and freshly ground black pepper to taste.
Add another tablespoon (0.5 fl oz) of vinegar, then slowly whisk in 2-3 tablespoons (1-1.5 fl oz) of olive oil to make a smooth emulsion.
Separately, measure 1 cup (8 fl oz) of nata de jocoque (if unavailable, use crème fraîche or Mexican-style cultured cream as a substitute).
Lightly whip the jocoque until slightly thickened and creamy, then fold it into the egg yolk mixture to create a rich, tangy sauce.
Take about 1 to 1 1/3 pounds (18-21 oz) of cooked, well-seasoned chicken (poached, then cooled completely) and cut or shred it into bite-size pieces.
Stir the cold chicken into the sauce, ensuring every piece is coated.
Arrange the dressed chicken on a platter and garnish lavishly with boiled potatoes (cut into chunks), green olives, crisp lettuce leaves, and any other desired accompaniments such as radishes or herbs.
Serve as a festive, refreshing salad.

Estimated Calories

400 per serving

Cooking Estimates

You will need about 20 minutes to cook the eggs and potatoes. Preparing the other ingredients and mixing them together takes about 20 more minutes. Each serving has around 400 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.