Recipe: Portugal Cakes, Georgian (Bolos de Portugal, Séc. XVIII).

Put a pound of fine sugar, a pound of fresh butter, five eggs, and a little mace, beaten, into a broad pan; beat it with your hands till it is very light, and looks curdling; then put thereto a pound of flour, half a pound of currants very dry, beat them together, fill tin pans, and bake them in a slack oven. You may make seed-cakes the same way, only put in carraway-seeds instead of currants.

I used the oven at 200º C, for 40 minutes.

Bibliography: Carter, Susannah: The frugal housewife, or Complete woman cook, 1772 in https://quod.lib.umich.edu/e/evans/N09703.0001.001?view=toc

Coloque 45g de açúcar fino, 45g de manteiga fresca, cinco ovos e um pouco de canela numa panela larga. Bata com as mãos até ficar bem claro e parecer coalhado; em seguida, coloque um quilo de farinha, meio quilo de groselhas bem secas, bata-os juntos, encha as formas e leve ao forno médio. Você pode fazer bolos de sementes da mesma maneira, em vez de groselhas.

Eu usei o forno a 200 ° C, por 40 minutos.

Bibliografia: Carter, Susannah: The frugal housewife, or Complete woman cook, 1772 in https://quod.lib.umich.edu/e/evans/N09703.0001.001?view=toc

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The Queen's Meal - Food History Notes

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