SC - Buñuelos (recipe)
Robin Carroll-Mann
harper at idt.net
Fri Dec 3 19:24:46 PST 1999
Granado has several recipes for buñuelos. The first sounds as though it
would work well with those Scandanavian rosette irons. The second is
a leavened fritter, and the third recipe ("different buñuelos") is for polenta
fritters.
Source: Diego Granado, _Libro del Arte de Cozina_, Spanish, 1599
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)
PARA HAZER PASTA LIQUIDA, DE LA QUAL SE PUEDEN HAZER
TORTITAS, BUÑUELOS, Y OTRAS FRUTAS DE SARTEN
To make a liquid paste, from which can be made little cakes, buñuelos,
and other fritters
Take the best of the flour, and put it in a vessel of glazed earthenware,
or tinned earthenware, and knead it with water, white wine, cold oil, and
salt. And color it with saffron, and beat it a great deal with the wooden
spoon, in such a way that it comes to be like melted glue. Then have
molds of diverse shapes, and cause said molds to be heated in oil, and
dip them in the said paste, and return them to the oil. Then separate
the paste, and cook the fritter in the oil, and when it acquires color,
remove it, and serve it with sugar on top. From this paste can be made
buñuelos of laurel leaves, dipping in it leaves of sage, of borage, and
sprigs of rosemary, adding to it raisins soaked in hot wine, a little
leavening, and sugar. The paste having been in a warm place, it will be
better to make little cakes. And all kinds of little cakes need to be
served hot with sugar and honey on top.
BUÑUELOS DIFERENTES
Different buñuelos
Take a quartillo[1] of milk in a little kettle, and with flour make polenta[2]
on a very small fire, and cook it until it is very hard. Then set it aside,
and cast in the eggs which seem right to you, and beat it all well, until it
is soft, and then with a spoon cast them in to fry well. And then smear
them with honey, and cast on your cinnamon, and sugar.
[1] A quartillo is one-fourth of an azumbre. An azumbre is
approximately two liters.
[2] The Spanish word is poleada. The 1726 _Diccionario de
Autoridades_ defines it as a kind of soft pap, and says the term derives
from the Latin polenta.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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