Cajeta De Nuez
"Nut Cajeta"
From the treasured pages of Libreta de Recetas de Cocina
Written by Aurora Vélez Orozco G.
Cajeta De Nuez
"tres litros de leche medio kilo de azucar 1/4 de kilo de nuez Se pone la leche a herver con el azucar hasta que toma el punto muy alto se agregan las nueces peladas y molidas. se pone en el platón y se espolvorea con canela FIN"
English Translation
"three liters of milk half a kilogram of sugar 1/4 kilogram of nuts Put the milk to boil with the sugar until it reaches a very thick consistency, then add the peeled and ground nuts. Place on a serving dish and sprinkle with cinnamon. END:"
Note on the Original Text
This recipe, like many from handwritten cookbooks of the era, uses succinct, informal instructions with an expectation of culinary know-how. Quantities are stated plainly (liters, kilos) with little detail about stages or temperatures. Terms such as 'punto muy alto' (high point) refer to consistency — essentially, reaching the fully thickened, caramel-like stage. Spelling and language may reflect period conventions: 'herver' instead of 'hervir'. The brevity, reliance on intuition, and assumed familiarity with the process are characteristic of early 20th-century Mexican home recipes.
Title
Libreta de Recetas de Cocina (1911)
You can also click the book image above to peruse the original tome
Writer
Aurora Vélez Orozco G.
Era
1911
Publisher
Unknown
Background
A handwritten culinary treasure from Toluca, this charming 1911 manuscript serves up 36 delightful recipes that dance from savory soups and meats to fresh salads and decadent desserts—a flavorful snapshot of early 20th-century Mexican home cooking.
Kindly made available by
University of Texas at San Antonio
This recipe comes from the 'Libreta de Recetas de Cocina', a manuscript cookbook written in 1911 by Aurora Vélez Orozco in Toluca, Mexico. The early twentieth century marked a time when home cooks, often women, recorded cherished family recipes using local, seasonal ingredients and methods passed down orally or through handwritten collections. Cajeta de nuez is a sumptuous variation on the classic milk-based cajeta (a beloved Mexican caramel), enriched with walnuts and fragrant cinnamon. At this time, sweets like this were homemade treats for special occasions, crafted with patience and care.
Back in 1911, this recipe would likely have been made in a heavy clay or copper pot over a wood- or charcoal-fired stove. The cook would use a sturdy wooden spoon for constant stirring — crucial for avoiding scorched milk. Walnuts would be cracked open and peeled by hand, then pounded in a mortar with a pestle or chopped with a sharp kitchen knife on a wooden board. A large, shallow platter was essential for spreading the finished cajeta to cool and set.
Prep Time
10 mins
Cook Time
1 hr 30 mins
Servings
12
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
- 3 quarts whole milk
- 18 ounces granulated sugar
- 9 ounces walnuts (shelled and finely ground or chopped)
- Ground cinnamon, to sprinkle (optional)
Instructions
- To prepare Cajeta de nuez in a modern kitchen, begin by pouring 3 quarts of whole milk into a large, heavy-bottomed pot.
- Add 18 ounces of white granulated sugar and bring the mixture to a gentle boil, stiring frequently to prevent scorching.
- Allow it to cook until the mixture thickens to a high point — much like a soft caramel (think dulce de leche).
- Meanwhile, peel and finely grind or chop 9 ounces of walnuts.
- When the milk and sugar mixture nears a thick, golden consistency, stir in the ground walnuts and cook for a few more minutes.
- Pour the thickened, nutty mixture onto a large serving dish or platter.
- To finish, sprinkle ground cinnamon generously over the top.
- Let cool to set before srving for the best texture.
Estimated Calories
400 per serving
Cooking Estimates
It usually takes about 10 minutes to prepare the ingredients for Cajeta de nuez. Cooking the milk and sugar mixture until it thickens, then adding the walnuts, takes about 1 hour and 30 minutes. Each serving contains about 400 calories. This recipe makes 12 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.
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