Pasta De Leche

This recipe hails from Julia Sánchez Rangel's 1919 handwritten cookbook, a charming collection capturing early 20th-century Mexican confectionery and pastry traditions. Manuscript cookbooks like this one were often passed down or used in instructional settings, as suggested by the annotation '2° Año,' hinting at its use in a cooking course. These recipes not only reflect the tastes and domestic skills valued at the time but also document the culinary fusion and adaptation alive in Mexican kitchens just after the revolution. "Pasta de leche" is an old-fashioned milk sweet, a treat meant for sharing at festive occasions or as an indulgence in the home. The method draws on both Spanish and local traditions, demonstrating continuity in Mexican dessert-making practices.

In 1919, cooks would prepare this recipe in a large copper or clay cazuela (pot) over a wood or coal-fired stove. A long wooden spoon—essential for heavy stirring—was the tool of choice, as maintaining constant movement of the mixture was critical to prevent burning. Once cooked, the thick paste would be spread in molds or layered on sheets of waxed or parchment paper, often using paper molded into trays or boxes. Beating could be done by hand with the same sturdy wooden spoon.