Puchero

"To have a good flavor, it should contain two-thirds beef and one-third mutton, and a piece of ham proportional to the amount of meat. The meat as well as the ham should be washed in cold water, and then placed in the pot where the stew is to be made, along with two or three large garlic cloves, plenty of soaked chickpeas, and the necessary amount of salt, estimating how much will cook down so it does not turn out too salty. The water to be used for the stew should be very hot and sufficient to completely cover the meat. Some people skim the foam that the meat releases when boiling, but this takes away its substance and good flavor. Two hours before serving, add three carrots, a rutabaga, two onions (all well cleaned), a little washed rice, the heart of a lettuce, one or two chorizos, and some mint or celery leaves according to preference—making sure to keep the pot covered and not letting it boil too vigorously."

This recipe demonstrates the thorough yet improvisational style of 19th-century kitchen writing. Quantities are somewhat vague ('proporción á la cantidad'), relying on the intuitive judgment of the home cook—reflecting both thrift and flexibility born from ingredient limitations. There’s a charming bluntness in the advice, such as not removing the foam so the stew keeps its 'substance and good taste.' Spelling is traditional Spanish: terms like 'puchero,' 'colinabo,' and 'chorizones' (old term for chorizo) may be unfamiliar or slightly archaic today. Instructions focus on practical household experience, expecting readers to understand prep like soaking chickpeas or adjusting for salt.