Rollo de Nuez / Nut Roll (1969)

Velázquez de León, Josefina, and Irene Goldstein. Mexican Cook Book for American Homes: Authentic Recipes from Every Region of the Mexican Republic; Adapted for Use in the United States, Central and South America. Mexico City, Mexico: s.n., 1969. [TX725.M49 D45 1969]

The third section of Josefina Velázquez de León’s bilingual cookbook, Mexican Cook Book for American Homes focuses on regional cuisine. Each sub-section opens with a brief description of a Mexican state and follows with several characteristic recipes.

This week, we take a little trip to Coahuila, just on the other side of the border from Texas, which is described as follows:

Estado del Norte y frontera con los Estados Unidos; agrícola, rico en cereals y frutas; de clima templado y frío, con abundante ganadería. / A northern state, bordering on the United States; agricultural and cattle raising predominantly; rich in grains and fruits; climate temperate.

Rollo de Nuez / Nut Roll (238-239)

• 225 gramos de nuez picada / 2 cups chopped walnutsa
• 225 gramos de corazones de nuez / ½ lb. walnut sections
• 225 gramos de corazones de nuez / ½ lb. walnut sections
• 225 gramos de glucose / 1 cup corn syrup
• 450 gramos de azúcar / 2 cups sugar
• 225 gramos de pasitas / 1 ½ cups raisins
• 60 gramos de mantequilla / 4 tablespoons butter
• 1 litro de leche / 1 cup cream
• ¼ litro de crema / 1 qt. milk
• 1 vaina de vainilla / ¼ tsp. baking soda
• ¼ cucharadita de biccarbonato / 1 vanilla pod

Se pone al fuego la leche, el azúcar, la vainilla, la mantequilla, la crema y dos cucharadas de glucose. / Combine the milk, the sugar, the vanilla, the butter, cream and 2 tablespoons corn syrup. Cook until the mixture begins to thicken, then add the soda and continue cooking.

Cuando empieza a espesar se agrega el carbonato y, cuando está bastante espeso, se ponen las pasas y la nuez finamente piecada. Viéndosele el fondo al cazo, se retira; se bate hasta que forma una pasta que se amasa un poco. / When the mixture is very thick, add the raisins and finely chopped walnuts. Let cook until the bottom of the pan is visible. Remove from the flame and beat into a paste.

Se forma un rollo, se cubre con glucose; sobre la glucose se colocan los corazones de nuez, uno junto a otro, procurando cubran muy bien el rollo. / Knead and roll the paste. Cover with corn syrup and then with walnut halves placed close together so as to cover the whole surface.