Recipe Manuscript

Trufas Del Piamonte Á La Possini

Name: Trufas Del Piamonte Á La Possini
Prep time: PTPT10M
Cook time: PTPT0M
Yield: 4
Cuisine: European
Ingredients: 150 g fresh black truffles (or preserved truffles as a substitute); 60 ml extra virgin olive oil; 60 ml white wine vinegar; a few drops (about 5 ml) fresh lemon juice; 2 g salt (about a pinch); 1 g freshly ground black pepper (about a pinch)

"Piedmont Truffles Á La Possini"

1904

From the treasured pages of Cuaderno de Carmen Volante

Written by Cármen Volante

Early Modern Kitchen (1900 - 1930)European Beginner Snack Other

Original Recipe • 1904

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Trufas Del Piamonte Á La Possini

"Se echa en una ensaladera buen aceite, una taza vinagre, unas gotas de limon, pimienta, sal, y despues de bien batido todo, se añaden las trufas que previamente se habran picado mucho."

English Translation

"Piedmont Truffles á la Possini. Pour good oil into a salad bowl, a cup of vinegar, a few drops of lemon, pepper, salt, and after everything is well beaten, add the truffles, which should have previously been finely chopped."

Note on the Original Text

This recipe is typical of early 20th-century Spanish manuscript cookbooks, brief and direct, assuming a knowledgeable cook who can interpret instructions without detailed measurements or precise temperature guidance. Ingredients are named in the order of use, and techniques like 'bien batido' (well beaten) are implied rather than exhaustively described. The spelling is largely modern, though the use of accents and phrasing reflects early 1900s Spanish. 'Possini' is most likely a chef or household reference familiar to the writer and her contemporaries.

Modern Kitchen Interpretation

Recipe's Origin

Cuaderno de Carmen Volante - Click to view recipe in book

Title

Cuaderno de Carmen Volante (1904)

You can also click the book image above to peruse the original tome

Writer

Cármen Volante

Era

1904

Publisher

Unknown

Background

A handwritten culinary treasure from 1904, this manuscript brims with delicious soups, salsas, tantalizing meat entrées, embutidos, fresh fish, irresistible desserts, preserves, cakes, and refreshing drinks. Each page tempts with recipes sure to inspire any gourmet’s imagination.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe comes from a 1904 manuscript cookbook by Carmen Volante, reflecting the eclectic and cosmopolitan tastes of early 20th-century Spain. At that time, truffles—especially those from the Piedmont region of Italy—were prized delicacies among the European elite, and recipes like this showcased both their luxury and simplicity. The use of a vinaigrette base is a nod to cross-cultural influences prevalent in upper-class kitchens of the period. The '6o Cuaderno' is a handwritten notebook that captures a slice of domestic life, demonstrating how everyday cooks and chefs incorporated prized ingredients and continental techniques into their repertoire. The recipe's straightforwardness also suggests it was intended for cooks accustomed to adapting and improvising with what was on hand.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

At the turn of the 20th century, the essential tools for this dish would have included a sharp kitchen knife or mezzaluna for finely mincing the truffles, a deep ceramic or earthenware salad bowl (ensaladera) for mixing, and a sturdy fork or small whisk for beating together the vinaigrette. Measuring was typically done by eye or with cups and spoons rather than by weight, favoring practicality and experience.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

5.3 oz fresh black truffles (or preserved truffles as a substitute)
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
a few drops (about 1 tsp) fresh lemon juice
1/2 tsp salt (about a pinch)
1/4 tsp freshly ground black pepper (about a pinch)

Instructions

To prepare 'Trufas del Piamonte á la Possini' in a modern kitchen, begin by finely chopping about 5.3 ounces of fresh black truffles (or use preserved truffles if fresh are unavailable).
In a medium mixing bowl, combine 1/4 cup of good-quality extra virgin olive oil, 1/4 cup of white wine vinegar, a few drops of freshly squeezed lemon juice (about 1 teaspoon), a pinch of freshly ground black pepper, and about 1/2 teaspoon of salt.
Whisk the mixture thoroughly until emulsified, then gently fold in the finely chopped truffles.
Let the mixture sit for at least 15-30 minutes to allow the flavors to meld before serving, ideally as an accompaniment to crispy bread or simple salads.

Estimated Calories

110 per serving

Cooking Estimates

This recipe is quick to prepare. You just need to chop the truffles, mix the dressing, and combine everything. There is no actual cooking time, only preparation. The calories are mainly from the olive oil, so each serving isn't very high in calories. The recipe makes about 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.