Recipe Manuscript

Salsa Italiana

Name: Salsa Italiana
Prep time: PTPT10M
Cook time: PTPT30M
Yield: 2
Cuisine: American
Ingredients: 15 g fresh parsley, finely chopped; 30 g shallot, finely chopped; 20 g black truffles, thinly sliced (or substitute: 20 g high-quality mushrooms such as cremini or portobello); 25 g unsalted butter; 60 ml dry white wine; Pinch of salt; Pinch of mixed ground spices (such as nutmeg, allspice), optional; Freshly ground black pepper, to taste; 15 ml olive oil

"Italian Sauce"

1914

From the treasured pages of Libro para Recetas no 2

Written by Irazoqui, Susana de Sánchez

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

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

Salsa Italiana

"Pongase en una caserola un poco de perejil picado, una chalota, dos trufas en rebanadas delgadas y un pedazo de mantequilla del tamaño de una nuez, pongase al fuego, densele algunas revueltas y empapese en seguida este compuesto con medio vaso de vino blanco, sazonandolo con especies y sal. Hagase que hierva una 1/2 hora a fuego manso añadiendo una cucharada de aceite."

English Translation

"Put a little chopped parsley, a shallot, two truffles sliced thin, and a piece of butter the size of a walnut into a saucepan. Place over the heat, give it a few stirs, and then soak this mixture immediately with half a glass of white wine, seasoning with spices and salt. Let it boil for half an hour over low heat, adding a tablespoon of oil."

Note on the Original Text

The recipe's structure is compact and direct, typical of early 20th-century manuscript cookery: ingredients and instructions flow as a single paragraph with minimal punctuation and casual measurements. Directions assume familiarity with basic culinary processes and the improvisational spirit expected of home cooks. Spellings reflect contemporary Spanish norms, and ingredient names may differ from modern terminology (e.g., 'chalota' for shallot, 'trufa' for truffle). Quantities are evocative, not exact, often referencing visual cues or objects common in the kitchen ('el tamaño de una nuez'—the size of a walnut).

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 'Salsa Italiana' hails from a handwritten Mexican family cookbook compiled in 1914, during a vibrant era of social and culinary change in early 20th-century Mexico. These manuscripts, penned mostly by women from Durango, capture a fascinating moment where Old World European techniques and ingredients are woven into the fabric of Mexican home kitchens. 'Salsa Italiana' stands as an example of continental European influence—particularly French and Italian—infusing the Mexican domestic repertoire, likely reflecting the aspirations and cosmopolitan tastes of its middle- or upper-class creators. Cookery at this time was an act of both tradition and innovation, as families preserved beloved flavors and embraced new possibilities.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cooks would have used a small earthenware or metal casserole (caserola) set atop a wood or charcoal stove for gentle simmering. A knife for chopping, a wooden spoon for stirring, and a simple plate for ingredient prep would have rounded out their toolkit. Mortars and pestles may have been used for grinding spices, and ingredients would have been prepped on rustic wooden boards. Precision measuring was less standardized, so cooks relied on common household objects—like 'a piece of butter the size of a walnut'—to indicate quantity.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

30 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

1/2 ounce fresh parsley, finely chopped
1 ounce shallot, finely chopped
3/4 ounce black truffles, thinly sliced (or substitute: 3/4 ounce high-quality mushrooms such as cremini or portobello)
2 tablespoons (about 1 ounce) unsalted butter
1/4 cup dry white wine
Pinch of salt
Pinch of mixed ground spices (such as nutmeg, allspice), optional
Freshly ground black pepper, to taste
1 tablespoon (1/2 fl oz) olive oil

Instructions

Begin by finely chopping a small handful (about 1/2 ounce) of fresh parsley and a small shallot (about 1 ounce).
Slice two truffles thinly (or use about 3/4 ounce of high-quality mushrooms if truffles are unavailable).
In a small saucepan, melt 2 tablespoons (about 1 ounce) of unsalted butter over medium-low heat.
Add the parsley, shallot, and truffles, sautéing gently for a minute or two until aromatic.
Pour in 1/4 cup of dry white wine, season the mixture with a pinch of salt and freshly ground pepper (and, if desired, a dash of mixed dried spices like nutmeg or allspice).
Allow this to simmer gently, uncovered, over very low heat for about 30 minutes, stirring occasionally.
In the final moments of cooking, drizzle in a tablespoon (1/2 fluid ounce) of good olive oil, stir together, and serve warm as a luxurious sauce or condiment.

Estimated Calories

115 per serving

Cooking Estimates

It usually takes about 10 minutes to prepare the ingredients, and about 30 minutes to cook the sauce gently over low heat. This recipe makes enough sauce for about 2 servings, and each serving has approximately 115 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.