Caíde de Rei Sweet Sarrabulho — Household Formula Attributed to Adriana R.
The Parish Council confirms the identity and explains that the tradition is made “by eye” with Padronelo bread. The formula below was published by Jorge Silva in 2019, attributed to Adriana R., and uses ordinary bread rolls with quantities for twelve people. It is a locally identified household version, not the confraternity's official formula.
- Yields
- 12 servings
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 1 l / 33.8 US fl oz Water
- 450 g / 15.9 oz Sugar
- 40 g / 1.4 oz Honey
- 50 ml / 1.7 US fl oz Red Port
- 320 g / 11.3 oz Pre-cooked pork blood
- 6 Plain bread rolls
- 1 Cinnamon stick
Method
Use only pre-cooked, food-grade pork blood from an authorised supplier. The formula does not begin with raw blood.
Break the six rolls into small pieces and crumble the 320 grams / 11.3 ounces of cooked blood to a coarse, sand-like texture.
In a saucepan combine 1 litre / 33.8 US fluid ounces of water, 450 grams / 15.9 ounces of sugar, 40 grams / 1.4 ounces of honey, 50 millilitres / 1.7 US fluid ounces of Port and one cinnamon stick.
Bring to a boil and reduce slowly. The source publishes no duration, reduction target or syrup stage.
Add the crumbled cooked blood and cook for a few minutes. The source does not quantify this interval.
Add the bread and cook slowly until it reaches the desired porridge consistency. Local tradition judges the endpoint “by eye” and supplies no temperature or measurable criterion.
Remove the cinnamon stick and serve immediately. The contributor also allows it to be served cold but publishes no cooling method, shelf life or storage instructions.
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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