Cajeta de Celaya
From The Landmarks club cook book, 1903
Serves 18
Check thickness by swirling a spoon in the mixture.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 12. The excerpt below is the record exactly as published.
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
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