[Sca-cooks] Portuguese cookbook online

[Robert Downie]

In modern day Portuguese, manteiga means butter (as in, fat from milk solids) and
banha means lard (as in animal fat).  Whether this was the case in 15th century
usage, I can't say for sure.

I wouldn't class bacon and toucinho as the same, however, because the processing
is a  bit different.  Toucinho generally has the skin attatched and is not nearly
as salty as bacon.  While both would be tasty, I suspect the final product would
be noticeably different.  My parents never bought bacon at the supermarket, they
always made a special trip to the Portuguese grocery store for toucinho.

Faerisa

david friedman wrote:

>
> We tried the Moorish chicken from the earlier translation (recipe is
> in the Miscellany) and it is quite good--although the toucinho (you
> have it as pork belly, the earlier translator had it as bacon) amused
> us, since pork emphatically would not be in a real Moorish dish.
>
> The seasonings, especially the cilantro, in this and other dishes
> from this source, did remind us of the 13th c. Andalusian cookbook.
>
> I see that you are translating "manteiga" as butter. Brighid, in her
> Spanish translation, discussed when the similar word in Spanish
> should be butter and when lard. Is it unambiguous in Portuguese?
>
> Elizabeth/Betty Cook