Recipe Manuscript

Empanaditas Julieta

Name: Empanaditas Julieta
Prep time: PTPT30M
Cook time: PTPT20M
Yield: 20
Cuisine: American
Ingredients: 260 g lard (or unsalted butter); 260 g sugar; 500 g flour; 1 egg yolk; 1 can (approx. 400 g) tomato (or 8 fresh tomatoes, mashed); 1 teaspoon salt; Jam (preferably tomato jam, or another fruit jam), for filling; Granulated sugar, for sprinkling; 1 whole egg, beaten (for brushing)

"Julieta’S Little Empanadas"

1919

From the treasured pages of Reposteria de Julia Sanchez Rangel

Written by Julia Sánchez Rangel

Early Modern Kitchen (1900 - 1930)American Intermediate Dessert 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

Empanaditas Julieta

"Manteca ... 260 grs Azucar ... 260 grs Harina ... 500 " Yema ... 1 Mermelada lata 1 de tomates 8 Sal 1 cuch caf. Se hace la fuente en el centro de la harina, se le pone la manteca la sal, incorporan todo bien, luego se machacan los tomates en una poca de agua y se le va poniendo la que necesite hasta formar una pasta suave, se deja reposar 10 minutos se estira con el palote se le corta se cortan circulos y se rellenan de mermelada ó picadillo se doblan se barnizan con huevo cortado y se meten al horno Cuando se rellenan de mermelada se bañan de azucar granulada cuando salen del horno."

English Translation

"Lard ... 260 g Sugar ... 260 g Flour ... 500 g Egg yolk ... 1 Jam ... 1 can Tomatoes ... 8 Salt ... 1 teaspoon Make a well in the center of the flour, add the lard and salt, and mix everything well. Then mash the tomatoes in a little water and add as much as needed until you form a soft dough. Let it rest for 10 minutes. Roll out with a rolling pin and cut circles. Fill them with jam or minced filling. Fold them, brush with beaten egg, and bake. When filled with jam, coat them with granulated sugar as soon as they come out of the oven."

Note on the Original Text

The recipe is written in a streamlined, practical style typical of early 20th-century manuscripts: quantities are listed at the start, and the preparation is described in narrative form without separation between steps or precise timings. Abbreviations like 'grs' for grams and shorthand such as 'cuch caf.' for 'cucharadita de café' (teaspoon) are common, reflecting colloquial kitchen language of the day. Spelling may vary—as seen with 'mermelada lata 1 de tomates 8', merging canned and fresh components in a single phrase. The instructions depend on reader experience, presuming familiarity with foundational techniques such as forming a well in flour, rolling dough, and baking by intuition rather than precise temperature and cook times.

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 is extracted from a manuscript cookbook titled 'Reposteria', written in 1919 by Julia Sánchez Rangel. The notebook, possibly part of a cooking course as hinted by annotations, showcases a wide selection of recipes for pastries, sweets, and traditional confections, reflecting early 20th-century Mexican home baking traditions. Empanaditas Julieta is a snapshot of the adaptability and creativity of home cooks at the time, using accessible pantry staples and minimal tools. The use of lard and tomato in a sweet pastry dough is emblematic of regional Mexican baking practices, blending sweet and savory elements. Such recipes were typically handwritten and passed down, forming a tangible link to the culinary past.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1919, this recipe would have been made with basic kitchen equipment: a large ceramic or wooden bowl for mixing, a wooden rolling pin, a simple knife or tin cutter for shaping the dough, and a hand-cranked oven or wood-fired stove. A spoon would be used for mashing tomatoes and for filling the empanaditas. Baking trays made of tin or enamelware would complete the ensemble. Ingredients were measured by weight using kitchen scales or sometimes in cups if scales weren’t available, and all dough mixing was done by hand.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 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

1 1/8 cups lard (or unsalted butter)
1 1/3 cups sugar
4 cups flour
1 egg yolk
1 can (approx. 14 oz) tomato (or 8 fresh tomatoes, mashed)
1 teaspoon salt
Jam (preferably tomato jam, or another fruit jam), for filling
Granulated sugar, for sprinkling
1 whole egg, beaten (for brushing)

Instructions

To make Empanaditas Julieta, start by making a well in 4 cups of flour.
Add 1 1/8 cups of softened lard (or unsalted butter, if lard is unavailable) and 1 teaspoon of salt, combining until the mixtue is crumbly.
Lightly mash or puree 8 tomatoes with a little water, and gradually add just enough tomato water to the flour mixture to form a soft dough.
Add 1 egg yolk and 1 1/3 cups of sugar, mixing until smoth.
Let the dough rest for 10 minutes.
Roll out the dough with a rolling pin to about 1/4 inch thickness.
Cut into circles using a pastry cutter or the rim of a glass.
Place a spoonful of jam or 'picadillo' (meat or fruit filling) in the center of each circle.
Fold into half-moon shapes, sealing the edges.
Brush with beaten egg yolk and bake in a preheated oven at 350°F (180°C) until golden, about 20 minutes.
If filled with jam, sprinkle with granulated sugar straight from the oven.

Estimated Calories

300 per serving

Cooking Estimates

It takes about 20 minutes to bake the empanaditas and 30 minutes to prepare the dough, fillings, and shape the pastries. Each serving contains about 300 calories, and this recipe makes 20 empanaditas.

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.