Instead of pineapples, apples may be used in this recipe with
great success, and it is much easier made. Peel, slice and core
one and one-half pounds of apples, stew very soft and add
to the mixture in place of the pineapple.
CAJETA DE LECHE (MEXICO).
Take six pints of milk, one and one-half pounds of brown
sugar, and a tablespoon of flour. First clarify the sugar, that
is, beat up the white of one egg✪ Cajeta de Leche thoroughly with a cup of cold
water, and add this to the sugar dissolved with one of water.
Heat the whole mixture until a scum appears. Remove from
the fire and skim. Repeat until no scum arises. Then put
three pints of the milk, the clarified sugar, and the flour (pre-
SPANISH-AME RICAN COOKERY.
13
viously mixed with a little milk) in a saucepan on the fire. Stir
it constantly, being careful not to remove the spoon, and let
it boil until you can see the bottom of the saucepan. Then add
another one and one-half pints of milk and repeat the opera-
tion; lastly add the remaining one and one-half pints of milk
and continue to stir until you can again see the bottom of
the saucepan.
Two things of importance are, to stir constantly and never
to take the spoon with which you are stirring it, out of the
saucepan until you remove it from the fire ; then continue to
stir briskly until it is thick. Pour on a plate, let it cool and it
is ready to serve.
ALMOND PASTE (MEXICO).
Six pints milk, sweetened to taste. Add the yolks of six
eggs previously beaten with a little milk. Add four ounces al-
monds, blanched and pounded up (with a wooden potato-
masher is easiest). Put this on the fire; and when it thickens,
add four ounces more of almonds toasted✪ Almond Paste and pounded. Let
it boil up three times and it is done. Turn into plates and
sprinkle with powdered sugar. Next day put it into the oven
until it becomes a light brown.
WALNUT PASTE (MEXICO).
Dissolve one and one-half pounds sugar in one quart milk.
Strain it. Add one-half pound ground walnuts, and boil.
When done, take it from the fire and stir till it thickens.
CAJETA DE CELAYA (MEXICO).
Six pints of cow’s milk, three pints of goat’s milk, mix and
boil ; allow it to cool, and remove the cream or scum. Burn
one and one-half pounds sugar and then stir it into the milk,
and add to it four and one-half pounds more of sugar, and
six ounces of ground rice. Place the mixture on the fire and
let it boil until it is thick. One can tell this, if when one takes
a little of the paste in a spoon and whirls it around it adheres
to the spoon. Then remove from the fire and add half a pint
of sherry✪ Cajeta de Celaya, stir until it is well mixed, and pour into plates or
pretty dishes.
LANDMARKS CLUB COOK BOOK.
LECHE DE PINA (MEXICO).
(Pineapple Milk) : Six pints of milk, the yolks of six eggs,
six ounces of pounded almonds, one pineapple.
Sweeten the milk to taste and beat it into the yolks; strain
and put on the fire. When it has boiled, add the pounded
almonds and let it cook, then mix in the pineapple, previously
mashed, and boil until it is thick, and remove from the fire. It
should be quite thick, but not enough to cut into squares, and
must also be eaten with a spoon or fork. It makes a dainty
dessert.
OTHER SPANISH-AMERICAN RECIPES.
CALABACITOS CON CHILE VERDE. ✪ Calabacitos con Chile Verde
Page 12 · 5 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Instead of pineapples, apples may be used in this recipe with great success, and it is much easier made. Peel, slice and core one and one-half pounds of apples, stew very soft and add to the mixture in place of the pineapple.
CAJETA DE LECHE (MEXICO).
Take six pints of milk, one and one-half pounds of brown sugar, and a tablespoon of flour. First clarify the sugar, that is, beat up the white of one egg thoroughly with a cup of cold water, and add this to the sugar dissolved with one of water. Heat the whole mixture until a scum appears. Remove from the fire and skim. Repeat until no scum arises. Then put three pints of the milk, the clarified sugar, and the flour (pre-
viously mixed with a little milk) in a saucepan on the fire. Stir it constantly, being careful not to remove the spoon, and let it boil until you can see the bottom of the saucepan. Then add another one and one-half pints of milk and repeat the operation; lastly add the remaining one and one-half pints of milk and continue to stir until you can again see the bottom of the saucepan.
Two things of importance are, to stir constantly and never to take the spoon with which you are stirring it, out of the saucepan until you remove it from the fire ; then continue to stir briskly until it is thick. Pour on a plate, let it cool and it is ready to serve.
ALMOND PASTE (MEXICO).
Six pints milk, sweetened to taste. Add the yolks of six eggs previously beaten with a little milk. Add four ounces almonds, blanched and pounded up (with a wooden potatomasher is easiest). Put this on the fire; and when it thickens, add four ounces more of almonds toasted and pounded. Let it boil up three times and it is done. Turn into plates and sprinkle with powdered sugar. Next day put it into the oven until it becomes a light brown.
WALNUT PASTE (MEXICO).
Dissolve one and one-half pounds sugar in one quart milk. Strain it. Add one-half pound ground walnuts, and boil. When done, take it from the fire and stir till it thickens.
CAJETA DE CELAYA (MEXICO).
Six pints of cow’s milk, three pints of goat’s milk, mix and boil ; allow it to cool, and remove the cream or scum. Burn one and one-half pounds sugar and then stir it into the milk, and add to it four and one-half pounds more of sugar, and six ounces of ground rice. Place the mixture on the fire and let it boil until it is thick. One can tell this, if when one takes a little of the paste in a spoon and whirls it around it adheres to the spoon. Then remove from the fire and add half a pint of sherry, stir until it is well mixed, and pour into plates or pretty dishes.
LECHE DE PINA (MEXICO).
(Pineapple Milk) : Six pints of milk, the yolks of six eggs, six ounces of pounded almonds, one pineapple.
Sweeten the milk to taste and beat it into the yolks; strain and put on the fire. When it has boiled, add the pounded almonds and let it cook, then mix in the pineapple, previously mashed, and boil until it is thick, and remove from the fire. It should be quite thick, but not enough to cut into squares, and must also be eaten with a spoon or fork. It makes a dainty dessert.
OTHER SPANISH-AMERICAN RECIPES.
CALABACITOS CON CHILE VERDE.
Records on this page
Cajeta de LecheLeche de Pina (Pineapple Milk)Almond PasteCajeta de CelayaCalabacitos con Chile Verde