Albóndigas De Gallina
"Hen Meatballs"
From the treasured pages of Coleccion de Recetas para Guisos y Dulces
Written by Rita G. de Garcia
Albóndigas De Gallina
"Son dos pechugas de gallina cocidas un poco de migajon de pan, y jamon gordo. Se muele todo junto, solo se echa la sal y yemas de huevo, y se revuelve muy bien. Y si quieren tantita agua se baten y se pone aguí sobre. sal y tomillo, manteca y se le echa con una cucharita cosa que salgan redonditas, o mas chiquitas, no se menean ni nada hasta que cuajen a fuego mediano, y cuando ya están cuajadas se le da una vuelta para que se doren y se sacan para freir en un aceite se le echa un dente de ajo que se bate solo maicena con caldo así que rebate se le saca el ajo se le echa y se menean hasta que hierva y no mui espesa."
English Translation
"Take two cooked hen breasts, a little bit of bread crumbs, and fatty ham. Grind everything together, just add salt and egg yolks, and mix very well. If desired, add a little water, beat, and put it here on top. Add salt and thyme, lard, and using a little spoon, shape into balls, or make them smaller if preferred. Do not move them or anything until they set over medium heat, and when they are set, turn them so they brown and then remove them to fry in oil. Add a clove of garlic, beat just cornstarch with broth like this, remove the garlic, add it, and stir until it boils and is not too thick."
Note on the Original Text
The original recipe is written in unpunctuated, flowing prose, typical of 19th-century Mexican household manuscripts, with minimal measurements or strict steps. Ingredients are listed as found in the larder, with terms like 'jamon gordo' (fatty ham) signifying the richness expected. Spelling is largely phonetic and grammar colloquial ('y se le echa'), and methods are described conversationally, assuming the reader’s domestic experience. Directions emphasize visual cues over precise timing, showcasing the intuitive cookery of the era.
Title
Coleccion de Recetas para Guisos y Dulces (1860)
You can also click the book image above to peruse the original tome
Writer
Rita G. de Garcia
Era
1860
Publisher
Unknown
Background
A handwritten treasury of 380 enticing recipes, this 19th-century collection whisks readers through savory stews, elegant ragouts, flavorful fish creations, and an enchanting medley of sweets and desserts—each page a sumptuous celebration of historical home cooking.
Kindly made available by
University of Texas at San Antonio
Albóndigas de gallina is drawn from an 1860 Mexican manuscript, the 'Coleccion de Recetas para Guisos y Dulces.' Compiled by Rita G. de Garcia, this work captures the domestic culinary repertoire of well-to-do 19th-century Mexican households, blending Spanish techniques with local traditions. Chicken (gallina) was often reserved for special dishes, and the use of bread and cured ham nods to Spanish influences. Recipes like this reflect both the cosmopolitan tastes and available larder of the time, showing a keen interest in refinement and comfort.
Preparation would have been by hand or with a large mortar and pestle for mincing the meat and bread. The mixture was likely formed using two spoons or by wet hands, then poached in earthenware or copper pans over a wood or charcoal fire. Fat would be rendered from pork in advance, and a clay or cast iron cazuela was used for simmering sauces. Ingredients would be beaten with hand whisks or forks; the sauce thickened over a steady hearth.
Prep Time
20 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
- 2 chicken breasts (about 14 oz), cooked
- 1.4 oz white bread, crusts removed (migajón de pan)
- 1.8 oz fatty cured ham (jamón gordo, e.g., serrano or prosciutto)
- 2 egg yolks
- 1–2 tbsp water (as needed)
- Salt, to taste
- Pinch of dried thyme
- 2 tbsp lard (1 oz) or neutral oil
- 1 garlic clove
- 1 tbsp cornstarch (maizena)
- 1/2 cup chicken broth
Instructions
- Begin by simmering two chicken breasts (about 14 oz) until just cooked through, then set aside to cool.
- Tear 1.4 oz of white bread (crusts removed) into small pieces and soak briefly in a little water.
- Finely dice 1.8 oz of fatty cured ham (such as serrano, or substitute with prosciutto).
- In a food processor or with a mortar and pestle, combine the chicken, soaked bread, and ham until a coarse paste forms.
- Season with salt to taste, and add 2 egg yolks, mixing until everything is evenly incorporated.
- If the mixture seems too stiff, add a tablespoon or two of water to loosen.
- Form the mixture into small balls (about the size of a walnut or smaller) using a spoon.
- Set these balls aside without moving them.
- In a wide pan, melt 2 tablespoons (1 oz) of lard (or substitute with neutral oil) and season with salt and a pinch of thyme.
- Gently place the albóndigas in the pan, allowing them to poach at medium heat until they are set and lightly golden, then turn each one to brown the other side.
- Remove from the pan.
- To finish, heat oil in a small frying pan with a peeled garlic clove.
- In a bowl, whisk 1 tablespoon of cornstarch with 1/2 cup chicken broth, then pour into the hot oil (discarding the garlic first).
- Stir constantly until the sauce thickens but remains pourable.
- Return the chicken meatballs to this sauce to warm through briefly, then serve.
Estimated Calories
300 per serving
Cooking Estimates
This recipe will take about 20 minutes to get everything ready, and another 25 minutes to cook the meatballs and sauce. Each serving has about 300 calories. The full 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.
Join the Discussion
Rate This Recipe
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Einen Schweinß Kopf Zu Kochen
This recipe hails from the 'Koch Puech', a lavish and encyclopedic German cookbo...
Browse our complete collection of time-honored recipes