59 - Pão-de-ló
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 "59 - Pão-de-ló". [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:

59 - Pão-de-ló. Com um quilo de açúcar façam uma calda. Assim que esta espelhar, ajuntem-lhe algumas gotas de água-de-flor e tirem-na do fogo. Pelem um quilo de amêndoas, soquem-nas um pouco, para que fiquem apenas em pedacinhos, e misturem-nas na calda. Mexam tudo durante algum tempo, e a seguir levem o tacho ao fogo brando, mexendo sempre numa só direção. De vez em quando tirem o tacho do fogo, mexendo sempre, para que a massa fique bem alva. Ela estará cozida assim que se desgarrar da vasilha. Despejem a massa num tabuleiro molhado, ou untado com manteiga, alisando-a bem com uma colher de pau, de modo que não fique muito grossa. Cortem-na em tabletes, na forma desejada.

Pão-de-ló (modernly refers to sponge cake). With a kilo of sugar make a syrup. As soon as it becomes mirror-like (a candying term, I presume), add a few drops of flower water and remove it from the fire. Peel a kilo of almonds, mash them a bit, so that they are only made into pieces (as opposed to ground fine?), and mix them into the syrup. Stir everything during some time, and next take the pot to a low fire, stirring constantly in only one direction. Once in a while take the pot off the fire, always stirring, so the dough will be very white. It will be cooked as soon as it comes away from the sides of the pan. Empty the dough onto a wet platter, or one thast has been greased with butter, speading it with wooden spoon in a manner that it won't be too thick. Cut it into little pieces, in the desired shapes.



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]

sugar
flowers
nuts
thyme
butter


[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]


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:59>. Accessed on January 25, 2022, 5:05 am.




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