Sweet Recipes From Portugal
A few recipes for Portuguese puddings and flans.
From: 1946 C.E. To: 1946 C.E.
Location: Portugal
Note: This article has been excerpted from a larger work in the public domain and shared here due to its historical value. It may contain outdated ideas and language that do not reflect TOTA’s opinions and beliefs.
From Recipes From All Nations by Countess Morphy, 1946.
Pudim Portuguez
(Portuguese pudding)
Ingredients: The yolks of 12 eggs, 1 lb. of sugar, the juice of 6 oranges.
Method: Put the lump sugar in a saucepan with the juice of the 6 oranges and boil till it begins to thicken. Remove from the fire and, when slightly cool, beat in the yolks of eggs. Pour the mixture into a well buttered mould and cook in a saucepan of water, which should be kept simmering all the time. When set, remove from the mould and let stand till cold.
Pudim de Noses
(Walnut pudding)
Ingredients: 1/2 lb. of sugar, 6 ozs. of walnuts, 5 eggs, cinnamon.
Method: Shell the nuts and pound them in a mortar to a smooth paste with the cinnamon. Beat up the eggs and sugar, add the nuts and mix and beat thoroughly. Pour the mixture into a well-buttered mould and cook as in the preceding recipe.
Pudim de Ovos
(Egg pudding)
Ingredients: 12 yolks of eggs, 1 lb. of sugar, a small strip of pork fat (unsalted), a small strip of grated lemon rind, cinnamon, 1 wineglass of port or Madeira.
Method: Boil the sugar with the grated lemon rind, the cinnamon and the pork fat till it turns to a fairly consistent syrup. Remove from the fire and, after a few minutes, gradually beat in the eggs with the wine. Coat a mould with a thin layer of caramel, pour the mixture into it, place in a saucepan of boiling water and cook for 3/4 of an hour. The mould should have a lid or be covered in some other way.
Morphy, Countess. Recipes of All Nations. H. Joseph. 1946.
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