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- Title:
- Conserves, 1613
- Description:
- Three years before Bobadilla arrived in Manila, several types of native conserves were documented. Perhaps he ate all three. Calamay was a mixture of honey and flour fried in coconut oil. One also could have buchayo (pronounced boo-kah-yoh ) made of coconut or sesame seed. The terms conserva, buchayo and turron were interchangeable then. Four centuries later, pili turron was included among Philippine creole recipes. Turron means nougat. Introduced to Spain, and possibly first made in Jijona, during Moorish times it combines almond, egg white and honey. Bukayo was a common sweet served at the end of a Philippine meal before fancier options dominated. Foods are like fashion. They rise, fall, and may resurrect in their original version or as contemporary innovation. The oldest printed recipe for bukayo is dated 1911 and named Coconut Dulce.
- Subjects:
- Calamay Buchayo Turron
- Exhibition:
- Diego Bob 1616
- Source:
- Image from FSM Library: Bukayo recipe by Pura Villanueva Kalaw in Condimentos IndÃgenas, 1918.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Conserves, 1613", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll088.html