Pataniscas went along for the snack too
Ana Peneda shared a version from Arco de Baúlhe.
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In the account recorded by Conceição Magalhães in 2014, Ana Peneda, who was born and lived in Arco de Baúlhe, describes cod pataniscas with eggs, wheat flour, parsley and onion. The Museum associates this preparation with snacks and also records a detail of vocabulary: the frying pan, sertã, was also called tacho. The memory of a recipe preserves ingredients, occasions and words.
Ana Peneda’s pataniscas
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Method at a glance
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Version recorded by Conceição Magalhães from Ana Peneda in Arco de Baúlhe in 2014. The source gives no yield or frying time. Oil appears in the steps although it is absent from the initial ingredient list.
Read the original recipe →A snack also has context
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Another meal memory
Compare a preparation taken to the snack with another memory of this pause to eat.
A snack with bread still hot →When you had your first meal
The word lunch could designate a meal at nine in the morning, linked to agricultural work.
Lunch at nine in the morning? →Who taught how to cook
Recipes also allow you to follow those who taught, those who remembered and those who recorded the testimony.
A recipe also has those who teach it →
Source and context
Basto Land Museum — Pataniscas also went to lunch, published in 26/08/2014
Accessed: . Editorial summary; the date of consultation is not the date of the facts.