SC - Buñuelos (recipe)

[Robin Carroll-Mann]

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
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================