28 - Canudos
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by [name]

This entry is a re-creation of a recipe from A Treatise of Portuguese Cuisine from the 15th Century (Portugal, 15th c. - Fernanda Gomes, trans.), entitled "28 - Canudos". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

28 - Canudos. Façam uma massa como de pastel, que leve um pouco de açúcar e uma colher de manteiga. Depois de muito bem sovada estendam-na com um rolo, sobre a mesa. Façam os canudos do tamanho que desejarem, e fritem-nos ligeiramente na manteiga; recheiem-nos então com o mesmo doce de ovos da receita precedente, passando-os depois por uma calda grossa. Deixem-nos secar numa peneira, e a seguir envolvamnos em açúcar e canela.

Straws. Make a dough as for pastries, with a little sugar and a spoon of butter. After it's very well kneaded, roll it out, on the table. Make the straws whatever size you wish, and fry them lightly in the butter; fill them with the same filling egg sweet from the previous recipe, afterwards dipping them into a thick syrup. Let them dry in a sieve, and then coat them with sugar and cinnamon.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Connates. XVIII. Take Connes and pare hem. pyke out the best and do hem in a pot of erthe. do þerto whyte grece þat he stewe þer inne. and lye hem up with hony clarified and with rawe zolkes and with a lytell almaund mylke and do þerinne powdour fort and Safron. and loke þat it be yleesshed. [Forme of Cury]

Gannets. Cooked like the stork. (BN manuscript, p. 13.) [Le Viandier de Taillevent]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A Treatise of Portuguese Cuisine from the 15th Century". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treat:28>. Accessed on February 26, 2020, 4:12 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:18>. Accessed on February 26, 2020, 4:12 pm.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:209>. Accessed on February 26, 2020, 4:12 pm.

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