Cassava-Flour Pudding — Formula Printed in O Radical in 1913
The newspaper O Radical printed this formula on 5 July 1913. It proves Portuguese circulation of the name and preparation but mentions neither Peso da Régua nor Port. This page preserves it as a comparative historical recipe, not a reconstruction of the modern Douro commercial version.
- Yields
- Not stated
- Prep
- 5 minutes beating; other times not stated
- Cook
- Not stated
Ingredients
- 500 ml / 16.9 US fl oz Warm milk
- 115 g / 4.1 oz Fine sifted cassava flour
- 120 g / 4.2 oz Refined sugar
- 4 Egg yolks
- 2, beaten beforehand Egg whites
- Grated zest of 1 Lemon
- 1 tablespoon, plus an unstated amount for the mould Butter
Method
Warm 500 millilitres / 16.9 US fluid ounces of milk. The source publishes no temperature.
Sift 115 grams / 4.1 ounces of fine cassava flour.
Into the warm milk add the flour, 120 grams / 4.2 ounces of refined sugar, four yolks, two previously beaten whites, the grated zest of one lemon and one tablespoon of butter.
Beat everything for five minutes. The publication states neither tool, intensity nor final appearance.
Butter a mould and pour in the mixture. The source gives no capacity, shape or butter amount.
Bake in an oven with “lively heat”. The historical wording indicates strong heat, but the source publishes no temperature, preheating, duration or doneness test; it is not converted into a modern value.
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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