Recipe Manuscript

Bizcocho De Maesto

Name: Bizcocho De Maesto
Prep time: PTPT6H
Cook time: PTPT30M
Yield: 12
Cuisine: American
Ingredients: 1 kg flour; 200 g sugar; 3 whole eggs; 3 egg yolks; 200 g butter; 10 g fresh yeast (or 4–5 g active dry yeast); Zest of 1 lemon; 1/4 teaspoon salt; 70 ml dry sherry (Jerez); Warm milk, as needed (approx. 30–50 ml); A little warm water (for yeast)

"Maesto Cake"

1919

From the treasured pages of Reposteria de Julia Sanchez Rangel

Written by Julia Sánchez Rangel

Early Modern Kitchen (1900 - 1930)American European Intermediate Dessert Breakfast Snack

Original Recipe • 1919

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

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

Bizcocho De Maesto

"Harina 1K, Azucar 200 Huevos enteros 3, Mantequilla 200 Yemas 3, Levadura de leviatán 10gr Ralladura de limón 1, Sal 1/4 cuch., Jerez 1 copa Si es necesario una poca de leche tibia. Con 50grs de harina se hace la fuentecita se disuelve allí la levadura en una poca de agua ligeramente caliente se amasa a que quede tersa la masa unicamente, en seguida se pone a fermentar durante 15 mnts. haciendo una crucita, despues con otro 50grs de harina se hace otra fuentecita y se disuelve allí la masa fermentada se amasa de nuevo hasta que se incorpore bien se deja fermentar otros 15 mnts con el resto de la harina se hace la fuente en el centro se pone el azucar y tres huevos enteros las 3 yemas la ralladura y la mantequilla, se mezcla todo esto muy bien y se le va incorporando el jerez tibio junto con la harina y si queda dura se le pone un poquito de leche tibia se amasa mucho hasta que haga ampollas y se pone la levadura y se amasa otro poco y se pone a reposar en un trasto engrasado, también la masa por encima y se deja reposar en un lugar tibio 4 horas. despues de este tiempo se amasa otro poco y se divide en porciones y se hacen bolas metiendoles las orillas hacia dentro y se deja reposar 1 hora poco mas."

English Translation

"Flour 1kg, Sugar 200g, Whole eggs 3, Butter 200g, Yolks 3, Leviathan yeast 10g, Lemon zest 1, Salt 1/4 tsp, Sherry 1 glass. If necessary, a little warm milk. With 50g of flour, make a little well, dissolve the yeast in a little lukewarm water, knead just until the dough is smooth, then leave to ferment for 15 minutes with a cross cut on top. Then, with another 50g of flour, make another well and dissolve the fermented dough in it, knead again until well incorporated and leave to ferment another 15 minutes. With the rest of the flour, make another well; in the center put the sugar, the three whole eggs, the three yolks, the zest, and butter. Mix all this very well and then gradually incorporate the warm sherry with the flour, and if the dough is too firm, add a bit of warm milk. Knead a lot until it forms blisters, then add the yeast mixture and knead a bit more. Put the dough to rest in a greased bowl, also greasing the top of the dough, and leave to rest in a warm place for 4 hours. After this time, knead a bit more, divide into portions and form balls, folding the edges inward, and let rest for about 1 hour more."

Note on the Original Text

The recipe is written in an unbroken flow, omitting punctuation and assuming the reader knows basic pastry methods. Measurements are given in grams and kilos, but instructions are imprecise, reflecting a reliance on cook's experience and observation rather than exact timing or temperature. Spelling and ingredient names (such as 'levadura de leviatán') reflect regional usage; 'leviatán' was a brand or local name for yeast cakes in early 20th-century Mexico. The 'fuente' method (making a well in the flour) and sequential fermentations are typical of enriched breads where a light, airy crumb was prized.

Modern Kitchen Interpretation

Recipe's Origin

Reposteria de Julia Sanchez Rangel - Click to view recipe in book

Title

Reposteria de Julia Sanchez Rangel (1919)

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

Writer

Julia Sánchez Rangel

Era

1919

Publisher

Unknown

Background

A delightful handwritten collection of recipes for pastries, traditional desserts, candies, and sweet confections—a charming glimpse into early 20th-century baking, perhaps penned during the second year of a culinary course.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe, transcribed by Julia Sánchez Rangel in 1919, is drawn from a handwritten Mexican manuscript cookbook entitled 'Reposteria.' During this era, pastry-making was an art taught in domestic science or in advanced cooking courses, often to women from affluent backgrounds. The use of sherry reflects Spanish culinary influence, echoing Mexico's rich colonial heritage. Manuscript cookbooks such as this were both working documents and treasured family heirlooms, revealing not just cuisine but the social world of their compilers. Recipes like this 'bizcocho' (a type of sweet enriched bread) reflect a transition period—between historic, hand-mixed, slow-risen methods and the more modern, science-driven bakehouse.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original recipe would have been mixed and kneaded entirely by hand, likely on a wooden board or large table. Dough was left to rise in deep glazed earthenware or metal bowls, kept warm by cloths and proximity to stoves or sun-warmed spaces. No electric mixers or precise temperature controls—the wrist and intuition guided the process. Baking would have taken place in heavy domestic ovens, possibly wood-fired or coal-powered, monitored by the scent and sight of browning crusts.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

6 hrs

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

2.2 lbs flour
7 oz sugar
3 whole eggs
3 egg yolks
7 oz butter
0.35 oz fresh yeast (or 0.15 oz active dry yeast)
Zest of 1 lemon
1/4 teaspoon salt
2.5 fl oz dry sherry (Jerez)
Warm milk, as needed (approx. 1–2 fl oz)
A little warm water (for yeast)

Instructions

Begin by dissolving 0.35 ounces of fresh yeast (levadura de leviatán) in a little warm water with 1.75 ounces of flour, kneading until you have a smooth dough.
Let this ferment for 15 minutes, marked with a cross on top.
With another 1.75 ounces of flour, form a well, dissolving the fermented dough in the center and knead agan until smooth.
Let ferment another 15 minutes.
Now, combine the rest of the flour (31.75 ounces) into a mound with a deep well.
Add 7 ounces sugar, 3 whole eggs, 3 egg yolks, the zest of 1 lemon, and 7 ounces of butter (softened or melted).
Mix these together well.
Gradually incorporate 1 small glass (about 2.5 fl oz) of warm sherry.
If the dough is stiff, add a little warm milk until a smooth, soft dough forms.
Knead thoroughly—at least 10–15 minutes—until dough is elastic and forms blisters (bubbles).
Add the rested yeast mixture and knead until fully integrated.
Let the dough rest in a well-buttered bowl, also greasing the top of the dough.
Cover, and proof in a warm place for 4 hours.
After this rise, knead lighlty, divide into portions, and shape into balls, folding the edges inward.
Let rest and rise again for a little more than 1 hour.
Bake in a moderate oven (350°F) until golden and cooked through.

Estimated Calories

450 per serving

Cooking Estimates

Preparing and shaping the dough takes some time, along with letting it rise twice. After that, baking is quick. Each serving has around 450 calories, and this recipe makes about 12 generous portions.

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.