54 - Alféloas
Prepared for [event name] on [date]
by [name]


Introduction
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 "54 - Alféloas". [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:

54 - Alféloas. Façam uma calda com um quilo de açúcar e adicionem-lhe algumas gotas de água-de-flor. Deixem o tacho no fogo, até que a calda atinja o ponto de bala. Para conhecer esse ponto tomem um bastãozinho e introduzam-no na água fria, depois na calda, e novamente na água fria. Se o açúcar se desgarrar do bastãozinho, mantendo sua forma cilíndrica, e cristalizar-se, o ponto já estará bom. Se se tornar difícil essa prova, ponham um pouco de calda na água fria, façam com ela uma bolinha e provem-na com os dentes. Se não agarrar, o ponto está bom. Tenham uma pedra-mármore untada com óleo de flor ou de amêndoas, e derramem a calda rapidamente ali, para não açucarar, e, muito depressa, dêem-lhe umas três ou quatro voltas com uma espátula ou colher de pau. Em seguida, com as duas mãos, estiquem o açúcar o mais possível sobre o mármore, fazendo com ele o movimento de abrir e fechar os braços, bem depressa. Depois de bem esticado, corram a mão pelo açúcar, numa só direção e torçam-no um pouco dando-lhe forma de espiral. ƒ indispensável fazer tudo isso fora de corrente de ar, para que o açúcar não se cristalize antes da operação terminada. Finalmente, estendam um pano úmido sobre uma mesa, e deitem sobre ele a trança de açúcar. Assim que endurecer, cortem-na em pedacinhos.

Taffy(?). Paste of sugar or syrup boiled to thick stage, from which various sweets are made Make a syrup with a kilogram of sugar and add a few drops of flower water. Leave the pot on the fire, until the syrup reaches the point of boiling. To recognize this point take a tiny bit and introduce it to cold water, then in the syrup, and again in the cold water. If the sugar pulls apart from the tiny bit, maintaining it's cylindrical form, and crystalizes, the point will be good (reached). If that test proves difficult, put a little syrup in cold water, make with it a little ball and taste (test) it with your teeth. If it doesn't stick, the point is reached. Take a slab of marble greased with oil of flowers or almonds, and pour the syrup over it quickly, for it not to get sugary (crystalize) and, very quickly, give it three or four turns with a spatula or wooden spoon. Next, with both hands, stretch the sugar as far as possible over the marble, making with it the motion of opening and closing your arms, very quickly. After it is well stretched, run your hand over the paste, in only one direction, and twist it a bit giving it the shape of a spiral. It is necessary to do all that outside the air flow (away from drafts), so the sugar doesn't crystalize befor the operation is completed. Finally, spread a damp cloth over a table, and place over it the braid of sugar. As soon as it hardens, cut it into little pieces.



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]

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


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

veal
seafood
pastry
sugar
verjuice
flowers
oil
nuts


[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]

various: Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.


Procedure
[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]


Bibliography

[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:54>. Accessed on December 11, 2019, 7:44 pm.




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