Buñuelos
"Buñuelos"
From the treasured pages of Cuaderno de Cosina de Dona Ignacita
Unknown Author
Buñuelos
"A cada libra de arina, cien granos de almibar, dos onzas de manteca tamizada, y el agua q. sea menester, se golpea bien, y se echan en un lienzo y se pone una Servilleta en lo hondo de la vasija, para estenderlos; y se echan en manteca bien caliente. Con Queso. A seis quesitos frescos, un poquito de queso añejo, y se bate con un poquito de agua de azahar, y poquita sal, y se echa la arina, que sea menester, y todo bien mesclado, y se frien."
English Translation
"For each pound of flour, one hundred grains of syrup, two ounces of sifted lard, and as much water as necessary, beat it well, and put into a cloth and place a napkin at the bottom of the vessel to roll them out; then drop them into very hot lard. With Cheese. For six small fresh cheeses, a little bit of aged cheese, and beat with a little orange blossom water and a pinch of salt, add as much flour as necessary, mix everything well, and fry."
Note on the Original Text
Recipes of this era were more conversational than prescriptive, expecting the cook to have hands-on experience. Proportions were often given relative to common measures like ‘libras’ (pounds), ‘onzas’ (ounces), and ‘quesitos’ (small cheeses). Seasonings and water were added 'as needed,' leaving much to the cook’s judgment. Spelling, such as 'arina' for 'harina' (flour) or abbreviations like 'q.' for 'que,' reflects the spelling conventions and regionalisms of the time, as well as the manuscript's casual tone. The instructions invite improvisation and adaptation—keys to both historic and modern kitchen magic.
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 for Buñuelos hails from an 18th-century Latin American manuscript, the 'Cuaderno de Cosina de Doña Ignacita,' completed in 1789. The kitchen notes offer us a flavorful window into colonial life, where Spanish culinary traditions mingled with the tastes and resources of the New World. This cookbook is a rare gem, showcasing an era when sugar, fresh cheese, and fragrant orange water graced festive tables. Buñuelos, beloved across Europe and the Americas, were fried treats enjoyed both plain and with cheese, echoing festive and everyday cuisine of the era.
In Doña Ignacita’s kitchen, cooks would have used large ceramic or wooden bowls for mixing and kneading the dough by hand, a mortar and pestle for crushing sugar, and linen cloths for resting and shaping the dough. Frying was done in heavy copper or iron pans set over an open fire, with lard or clarified butter used as the frying fat. A slotted spoon or wire skimmer would have been employed to lift the golden buñuelos from the bubbling fat, and a serving dish lined with linen for draining and presenting these irresistible morsels.
Prep Time
50 mins
Cook Time
20 mins
Servings
12
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
- 1 lb 2 oz all-purpose flour
- 1/4 oz sugar (about 2 tsp) (substitute for historical 'almibar')
- 2 oz strained or clarified butter (or lard)
- Water, as needed
- For the cheese version:
- 12 3/4 oz fresh cheese (or ricotta/queso fresco as a substitute)
- 1/2 oz aged cheese (such as Parmesan or Manchego)
- 1–2 tsp orange blossom water
- Pinch of salt
- About 3 1/2 oz flour, to bind the cheese mixture
- Additional clarified butter or lard, for deep-frying
Instructions
- To make these delightful 18th-century buñuelos with a modern touch, begin by mixing 1 lb 2 oz of all-purpose flour with 1/4 oz of sugar (for an authentic hint of sweetness) and 2 oz of melted, strained butter.
- Gradually add water until you form a soft, smooth dough.
- Knead until elastic, then wrap the dough in a clean cloth and let it rest for about 30 minutes.
- For a cheese variation, beat together 6 small fresh cheeses (about 12 3/4 oz in total), 1/2 oz of aged cheese for extra flavor, a dash of orange blossom water, and a generous pinch of salt.
- Mix in just enough flour (about 3 1/2 oz) to bring it all together into a batter.
- Heat a generous amount of lard or clarified butter in a deep pan.
- Form the dough or cheese batter into small rounds, and fry until golden and crisp.
- Serve hot, dusted with extra sugar if you like.
Estimated Calories
210 per serving
Cooking Estimates
It takes around 20 minutes to prepare the dough and cheese mixture, plus 30 minutes to let the dough rest before shaping and frying, which takes about 20 minutes. Each serving is about 210 calories, and you get 12 buñuelos from this recipe.
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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