Distribution of the boba soup

In terms of popular stews and delicacies, we find the pot could, the white delicacy, the torreznos, the cow salpicon, the tripe or the puff pastries. For breakfast, for example, Lope de Vega de Vega ate roast bacon and among the working-class Madrileños it was common to have hard liquor for breakfast, which was sold by street vendors at dawn, and the so-called lectuario, which was an orange jam dipped in honey that was sold in the licensed confectioners’ shops in the Puerta del Sol, Plaza del Ángel or even in the Plaza de la Cebada. The most popular dishes featured beef and lamb and to a lesser extent pork, although bacon, chorizo and black pudding were widely consumed. Eggs, vegetables, broths, artichokes or broad beans with bacon shanks were popular. The olla podrida (rotten pot) was another of the most popular dishes and took its name from the pot in which it was made: it was a stew based on meat and vegetables made with chicken, rice flour, rose water, milk and sugar. On the other hand, the poor were fed with boba soup or gallofa, a stew prepared in the convents and made from cabbage and rancid bacon.

Collection: Images

Project: 4. Family, daily life and social inequality in Europe.

Chronology: XVII

Scope: Secondary education, Baccalaureate, University

Link: https://www.investigart.com/2019/12/02/un-paseo-por-la-gastronomia-del-madrid-del-barroco/

Resource type: Image

Format: Oil on canvas

Source: Museo de Ponce (Puerto Rico)

Language: Spanish

Owner: Álvaro Romero González (Modernalia)