Esquecidos de Odivelas — Transcription from the Last Nun's Notebook
This is the historic formula presented by the Odivelas Monastery portal among the recipes transcribed from its last resident nun's notebook and rendered into current Portuguese without culinary adaptation. It therefore preserves everything the source states—eight yolks, two whites, 480 g sugar and about 750 g flour—and everything it does not: yield, oven temperature, baking time and the use of the cocoa powder named in the ingredients.
- Yields
- Yield not stated in the historic transcription
- Prep
- Preparation time not stated in the historic transcription
- Cook
- Oven temperature and baking time not stated in the historic transcription
Ingredients
- 480 g / 16.9 oz Sugar
- 8 Egg yolks
- 2 Egg whites
- about 750 g / 26.5 oz; the source itself marks the quantity as approximate Wheat flour
- as needed; quantity not stated Butter for greasing the trays
- quantity and use not stated Cocoa powder named in the historic ingredient list
Method
Grease the baking trays with butter. The transcription neither instructs the cook to preheat the oven nor gives a temperature, so those values are not reconstructed here.
Beat the eight yolks, two whites and 480 g sugar until the batter is thick and pale.
Add the approximately 750 g flour little by little, stirring continuously. The quantity is approximate in the historic recipe itself.
Take small pieces of dough and roll them in flour by hand so they do not stick. The source does not clarify whether this flour is included in the approximately 750 g.
Place the pieces on the greased trays and bake. The transcription ends without giving a temperature, duration or visual test for doneness.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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