Huevos En Cajas

This recipe, appearing in Carmen Volante’s 6th manuscript cookbook from 1904, reflects the elegant, homestyle cuisine of well-to-do Spanish households at the turn of the 20th century. The manuscript, handwritten and intended for domestic use, offers a selection of both traditional and European-influenced preparations, showcasing an interest in refined presentation (here, the use of individual porcelain boxes) and a fondness for delicate, rich flavors. The inclusion of cream and a wine-infused glaze speaks to the influence of French haute cuisine on Spanish cooking during this period, as well as to the availability of luxury ingredients among the manuscript’s intended audience.

Originally, small, round porcelain boxes or molds were used—delicate and heat-proof, and often reserved for custards or baked eggs. The interior was brushed with soft butter using a small brush or clean cloth. An open-hearth oven or cast iron range with wood- or coal-firing would have been employed; the baking was likely done in a shallow pan with water for gentle, even heat (bain-marie). A small saucepan served to reduce the wine glaze. Simple kitchen knives, spoons, and napkins or decorative serving linens finished the presentation.