Tigelada

Its cooking is done in a pre-heated unglazed clay bowl.

Its bottom part is honeycomb due to the high temperature that the bowl reaches in the oven before the mixture is added.

Tigeladas are made with eggs, milk, unleavened flour, sugar, lemon and salt.

By consulting the historical archives, the recipe for a sweet called Tigeladas de D.ª Maria de Vilhena was found in the Cookbook of Infanta D.ª Maria, published by the National Press – Casa da Moeda, which coincides with the recipe of Tigeladas de Abrantes.

There is a set of documentation in the Historical Archive of the Municipality of Abrantes, which contains a list of recipes from the Convento da Graça de Abrantes, which contains the recipe for the Tigeladas.