Arganil Tigelada — Municipal Recipe
Arganil Municipality's tourism portal publishes this formula of twelve eggs, milk, sugar, lemon and cinnamon, baked slowly in red glazed earthenware. Its technique and original spoon measures are preserved without inventing a temperature for the “very hot oven.”
- Yields
- Not stated
- Prep
- Not stated
- Cook
- About 1 hour
Ingredients
- 12 Eggs
- 1 litre / 33.8 US fl oz Milk
- 12 tablespoons Sugar
- 1 pinch Cinnamon
- 3 strips Lemon peel
Method
Heat the oven thoroughly, preferably a wood-fired oven. The source publishes no temperature.
Beat twelve eggs with twelve tablespoons of sugar.
Add 1 litre / 33.8 US fluid ounces of milk, three strips of lemon peel and one pinch of cinnamon.
Remove the lemon strips after they have flavoured the mixture. The source gives no duration.
Pour the mixture into a red glazed earthenware pot. Its capacity and whether it is preheated are not stated.
The source directs covering the mouth with foil or paper and records the traditional use of brown paper. Use only material explicitly rated for food contact and oven use.
Bake in the very hot oven for about one hour. The publication gives neither temperature nor an internal test.
Let cool and chill before serving in the pot. The source publishes no chilling duration or temperature.
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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