, Buñuelos De Viento
", Wind Fritters (Buñuelos De Viento)"
From the treasured pages of Cuaderno de Cosina de Dona Ignacita
Unknown Author
, Buñuelos De Viento
"Se pone a cozer un cazo con agua de sal, y se le vá revolviendo la arina para que no se pegue, y assí que está, se aparta, y se pone a enfriar; despues a cada libra de arina se le echa nuebe guevos y con la palma de la mano se bate, y en la misma olla se ban echando con una cuchara de plata para que salgan doraditos."
English Translation
"Put a saucepan with salted water to boil, and gradually stir in the flour so it doesn't stick, and when it is ready, remove from heat and let it cool; then, for each pound of flour, add nine eggs and beat with the palm of the hand, and in the same pot, spoon them in with a silver spoon so that they come out golden."
Note on the Original Text
Recipes of this era were written for experienced cooks and emphasize method and key ratios rather than precise details—measurements such as 'a cazo' and 'a cada libra de harina' (to each pound of flour) were standard. Spelling is phonetic and influenced by regional dialects ('cozer' for cocer, 'arina' for harina, 'guevos' for huevos), reflecting the manuscript tradition and the orality of recipe transmission. The text expects cooks to understand standard kitchen practices, such as cooling batter before adding eggs or reaching the right dough consistency, without explicit instructions.
Title
Cuaderno de Cosina de Dona Ignacita (1789)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1789
Publisher
Unknown
Background
A delightful 18th-century manuscript brimming with Latin American culinary treasures, this cookbook invites readers into kitchens of the past with recipes for savory main courses, tempting sides, and sweet desserts like postre de calabacitas de negro, gaspacho, zopa de naranja, and potaje escondido.
Kindly made available by
University of Texas at San Antonio
This recipe hails from an 18th-century manuscript, penned in 1789, at the twilight of the Spanish colonial era in Latin America. The 'Cuaderno de Cosina de Doña Ignacita' gives us a rare peek into domestic elite kitchens, with desserts like these buñuelos de viento bridging European techniques and local customs on the eve of independence. The focus on eggs, hand-beating, and golden frying signals both the wealth of the household and the influence of Spanish convent kitchens. The playful, communal nature of spooning batter into hot oil hints at a festive or celebratory air, especially at religious holidays or special occasions.
In Ignacita's kitchen, this recipe would have been made with a heavy clay or copper pot for boiling the water and dough, a sturdy wooden spoon or the cook’s palm for beating, and a metal (ideally silver) spoon for measuring out batter. Frying would be done over an open fire in a wide pan with rendered lard or locally obtained oil, skillfully managed to keep the temperature hot enough for perfect puffing.
Prep Time
15 mins
Cook Time
20 mins
Servings
18
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
- 2 cups water
- 1/4 oz (about 2 tsp) salt
- 4 cups all-purpose flour
- 9 large eggs
- Oil for frying (neutral, e.g. sunflower or canola)
- Optional: substitute for silver spoon—a regular tablespoon
Instructions
- Bring about 2 cups of water with a generous pinch (about 1/4 ounce) of salt to a simmer in a medium saucepan.
- Gradually stir in 4 cups of all-purpose flour, mixing continually so that the dough does not stick to the pan or clump.
- When the dough comes together and pulls away from the sides, remove from heat and let cool until just warm.
- Once cool, add 9 large eggs, one at a time, beating well after each, preferably with your hand or a sturdy spoon, until the mixture is smooth and glossy.
- Using a tablespoon (or in true historical spirit, a silver spoon), drop spoonfuls of the batter into hot oil (356°F) and fry until golden and puffed, turning occasionally.
- Drain on paper towels and serve warm.
Estimated Calories
120 per serving
Cooking Estimates
It takes about 15 minutes to prepare the dough and another 20 minutes to fry all the pieces. This recipe makes 18 fritters, with each one containing about 120 calories.
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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