Faubonia
"Faubonia"
From the treasured pages of El Cocinero Mexicano, Vol. 1
Written by Mariano Arevalo; Mariano Galvan Rivera
Faubonia
"58. Las hortalizas son las mismas que para la Juliana, con la diferencia que es necesario cortarlas en forma de dados: machacar la acedera y la lechuga; pasar lo mismo las raices por manteca, despues los puerros y las yerbas, todo en seguida: humedecerlo bien con caldo para vuestro potage, remojándolo siempre como á la sopa de pan."
English Translation
"58. The vegetables are the same as for Julienne, with the difference that they need to be cut into cubes: mash the sorrel and lettuce; do the same with the roots in butter, then the leeks and the herbs, all together: moisten it well with broth for your soup, always soaking it like bread soup."
Note on the Original Text
Early 19th-century Mexican recipes were written with brevity and assumed prior cooking knowledge. The original instructions relied on context—expecting the cook to know how to cut vegetables as for 'Juliana' and how to moisten soup 'como á la sopa de pan.' Ingredients are listed generically, and measurements are rarely specified, reflecting the reliance on experience and touch. Spelling, such as 'hortalizas' for vegetables and 'puerros' for leeks, remains familiar but some culinary terms may seem old-fashioned to modern eyes. The name 'Faubonia' itself is intriguing, perhaps a nod to a French inspiration, but its precise etymology remains delightfully mysterious.
Title
El Cocinero Mexicano, Vol. 1 (1831)
You can also click the book image above to peruse the original tome
Writer
Mariano Arevalo; Mariano Galvan Rivera
Era
1831
Publisher
Unknown
Background
A sumptuous journey through 19th-century Mexican kitchens, 'El Cocinero Mexicano, Vol. 1' serves up an array of traditional and American-inspired recipes—an exquisite treat for culinary adventurers seeking to savor the authentic flavors of early Mexico.
Kindly made available by
University of Texas at San Antonio
Faubonia is drawn from 'El Cocinero Mexicano' (1831), one of the earliest comprehensive cookbooks published in Mexico, aimed at both professional chefs and home cooks. The recipe exemplifies how European, particularly French, culinary influences mingled with Mexican cooking in the early 19th century, reflecting an era when Mexican elites aspired to continental styles in their kitchens. This specific recipe belongs to a tradition of vegetable soups that were both elegant and nourishing, intended to begin a meal gently. The inclusion of sorrel and lettuce, both prized for their fresh and slightly acidic flavors, points to a cuisine keen on balancing robust and delicate tastes.
In the early 1800s kitchen, cooks would use a large earthenware or copper pot for simmering soups over a wood or charcoal fire. A heavy-bladed kitchen knife and wooden chopping block were essential for dicing root vegetables, while a mortar and pestle or a wooden spoon and bowl would be used to mash the leafy greens. Ladles made from wood or tin and heavy spoons assisted in stirring and serving the soup. Stock was often prepared in advance and kept simmering over the coals for various uses.
Prep Time
10 mins
Cook Time
25 mins
Servings
4
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
- 3.5 oz carrot, diced
- 3.5 oz turnip, diced
- 3.5 oz leek, diced
- 3.5 oz lettuce, chopped and lightly mashed
- 1.75 oz fresh sorrel, crushed (or baby spinach as a substitute)
- 2 tablespoons butter
- 4 1/4 cups vegetable or chicken stock
- Salt, to taste
- Pepper, to taste
Instructions
- Begin by preparing your vegetables as you would for a Julienne, but instead of slicing them into thin strips, cut them into small dice (about 3/8 inch cubes).
- Use 3.5 oz each of carrot, turnip, leek, and lettuce, and about 1.75 oz of sorrel or, if unavailable, baby spinach as a substitute.
- Wash and chop the lettuce and sorrel finely, then crush them lightly with a mortar and pestle or mash them briefly in a bowl with a wooden spoon.
- Melt 2 tablespoons of butter in a large pot over medium heat.
- Add the diced root vegetables first (such as carrot and turnip) and sauté for 2-3 minutes until slightly softened.
- Add the diced leeks, followed by the crushed lettuce and sorrel.
- Stir and cook everything together for a few more minutes.
- Moisten the vegetables with 4 1/4 cups of rich vegetable or chicken stock, just as you would when making a bread soup, adding a little at a time and ensuring the mixture remains brothy.
- Simmer gently for around 20 minutes, or until the vegetables are tender.
- Season with a pinch of salt and pepper.
- Serve hot, ideally with rustic bread on the side or in the soup.
Estimated Calories
90 per serving
Cooking Estimates
It takes about 10 minutes to prepare all the vegetables and get your ingredients ready. Cooking the soup takes another 25 minutes, including some time for sautéing and then simmering until the vegetables are tender. Each serving has about 90 calories. This recipe makes 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.
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