User:Chedlund808/sandbox
 Toucinho do céu | |
| Alternative names | Toucinho-do-Céu |
|---|---|
| Type | Conventual sweet |
| Course | Dessert |
| Place of origin | Portugal |
| Region or state | Alentejo |
| Main ingredients | Almonds, eggs, sugar, butter (lard) |
| Ingredients generally used | Cinnamon, cloves |
| Variations | • Toucinho-do-Céu de Murça • Toucinho Rançoso • Pastéis de Toucinho do Convento da Esperança |
| Similar dishes | Frangipane, tocino de cielo |
Toucinho do Céu is a Portuguese dessert made primarily of almonds and eggs.
History[edit]
Like other desserts characteristic of Portuguese cuisine, it contains high amounts of eggs, almonds and little wheat flour, known as conventual sweets (Portuguese: Doçaria Conventual).[1] Almonds became a major crop during the Moorish Occupation between the 6th and 7th century.[2] Eggs, particularly the use of egg yolks, was a byproduct during the late Middle Ages. In monastic tradition, egg whites were used as a form of clothing starch and also as fining in the clarification process of making wine.[3] Lastly, sugar was a highly prized ingredient also introduced by the Moors in the Arab-spice trade. Sugarcane, native to Southeast Asia, became an important crop industry starting in Madeira around the mid 1400s, then largely in Brazil beginning in the early 1500s.[4]
Preparation[edit]
Variations[edit]
- Toucinho-do-Céu de Murça
- Toucinho Rançoso
- Pastéis de Toucinho do Convento da Esperança
See also[edit]
{{Portal|Portugal|Food
References[edit]
- ^ Bastos, Jorge (21 March 2021). "Portuguese conventual sweets". Portugal Things. Retrieved 1 November 2023.
- ^ Campos, Carolina Ribeiro; Sousa, Beatriz; Silva, Joana; Braga, Megan; Araújo, Susana de Sousa; Sales, Hélia; Pontes, Rita; Nunes, João (September 2023). "Positioning Portugal in the Context of World Almond Production and Research". Agriculture. 13 (9): 1716. doi:10.3390/agriculture13091716. ISSN 2077-0472. Retrieved 1 November 2023.
{{cite journal}}: CS1 maint: unflagged free DOI (link) - ^ Boileau, Janet P. (31 August 2010). Lugares de Abandonoda Obsolescência Arquitetónica ao Turismo Identitário: Proposta de Turismo Vitivinícola Para a Reabilitação do Palácio dos Duques de Aveiro em Azeitão (PDF). Adelaide, Australia: University of Adelaide, School of History and Politics. Retrieved 1 November 2023.
- ^ Cavaleiro, Roberto Knight. "Slaves, sugar and rampant capitalism - Madeira 1440 to 1540". www.theportugalnews.com. Anglopress Lda. Retrieved 1 November 2023.
[[Category:Portuguese cuisine [[Category:Portuguese desserts [[Category:Cakes [[Category:Almond desserts [[Category:Egg dishes