Recipes
Bolo de Mel (Maria Teresa Faria de Freitas) | ||
8 pounds flour 2 pounds lard 2 pounds butter 2 ½ pounds brown sugar 1 ½ pounds of citron | 1 - 3 pounds of chopped almonds 1 ½ pounds yeast 1 ½ - 5 pounds of pealed walnuts 2 bottles of molasses 5 teaspoons of cinnamon | 4 teaspoons of clove 4 teaspoons of soda 4 teaspoons of aniseed 4 teaspoons of pepper |
Preparation: The molasses must be warm and the butter should be melted. Mix the sugar with the molasses. This mass must be kneaded until it is dry. Make a fold in the flour into which all the ingredients must be placed adding the butter, molasses and sugar on top (include a spoonful of salt dissolved in a little bit of tepid water, if the butter is washed (salt-free). The soda should also be dissolved in tepid water, this being the last ingredient to be added. All this must be kneaded until it forms a uniform dough which is then powdered with flour. Then, make a cross in the dough and leave to stand for a few days. | ||
Bolo de Mel - Portuguese Honey Cake (Fay Anne de Freitas) | |||
| 1 Lb Dark Sugar 3 Lbs Flour 1 Lb Lard ¾ Lb Margarine Or Butter ½ Lb Mixed Peel | 1 ½ Tbsp Ground Cloves 2 ½ Tbsp Aniseed 1 Tbsp Black Pepper 1 Lb Chopped Almonds 2 Lbs Chopped Walnuts – Keep some whole | 1 Tbsp Baking Soda 1 Tbsp Nutmeg 2 ½ Tbsp Ground Cinnamon 2 packets yeast 6 cups molasses | |
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Bol-de-Mel (Maria Teresa Faria de Freitas from Muriel) | ||
4 lbs flour 1 pkt yeast 1 ½ lb cooking butter 1 lb citrón 4 tsp aniseed 3 tsp black pepper 1 ½ lb whole walnuts Juice of 1 orange 3 tsp baking soda 1 wine glass Madeira | 1 ½ lb sugar ½ lb flour 1 lb lard ½ lb minced peel 4 tsp spice 2 tsp cloves 1 lb whole almonds 2 ½ pints molasses 2 tsp nutmeg Prunes or currants |  |
| Method: Set yeast and place in a warm place. Sift flour in platter with dry ingredients. Place molasses, butter, lard and sugar to melt then pour into the centre of the flour and knead. Set for 3 days and then bake. | ||
Bolo de Mel Mix (Maria Teresa Faria de Freitas from Olinda) | |
1 lb dough 4 lbs flour 1 ¼ lb lard 1 ¼ lb butter 2 lb sugar 2 cakes yeast 1 ½ bottle molasses 8 lb or more shelled walnuts ½ lb shelled almonds 1 oz mixed spice ½ wine glass rum ½ wine glass wine 2 oz aniseed ½ lb citrón 1 nutmeg |  |
Bolos de Mel Mix (Maria Teresa Faria de Freitas from Mrs. D’Abreu) | |
4 lbs flour 1 ¼ lb butter 1 ¼ lb D.C. sugar 18 oz lard ½ lb citron ½ lb almond nuts 1 oz soda 2 nutmegs 1 grated lemon ½ tsp black pepper ½ tsp clove 2 lb walnuts 2 pints molasses ½ lb peel 2 oz aniseed ½ lb flour for yeast 2 tsp cinnamon spice |  |
Bul-De-Mell (Delma Gomes from Mrs E. de Souza
of Cowan Street) | ||
½ lb butter 1 ½ lbs flour 1 pint molasses ½ lb walnuts 1 tsp black pepper | ½ lb lard 1 tbsp grand aniseed ½ lb almond nuts ½ lb peel Bicarbonate of soda | ¼ lb dark sugar Spice Clove 1 pkt yeast |
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