Beira Baixa Tigelada — CFPSA Technical Formula
CFPSA's training manual expressly identifies this formula as “Tigelada (Beira Baixa).” It is published separately from the recipes of Abrantes, Proença-a-Nova, Arganil and other places: this is one documented formula in the regional family, not a universal recipe or proof of a convent origin.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 350 g / 12.3 oz Sugar
- 50 g / 1.8 oz Flour
- 600 g / 21.2 oz; the manual does not define the weighing convention Egg
- 500 g / 17.6 oz Milk
- As needed Olive oil for the vessel
Method
Heat the oven to 250°C / 482°F. The source gives this temperature but does not specify conventional or fan heat.
Oil an earthenware vessel and place it in the oven to heat. The source publishes no capacity, shape, amount of oil or heating duration.
Mix the sugar, flour, egg and milk into a homogeneous mixture. The manual states no order, tool or duration.
Pour the mixture into the hot earthenware vessel, using suitable protection against burns.
Bake at 250°C / 482°F. The source states no duration, final appearance, internal temperature or resting time; practical validation is required before treating this transcription as a complete domestic recipe.
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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