Origin of Rabanadas
Rabanadas is a wheat bread sweet (Gingerbread form baguette or other) into slices that after wet in milk, wine (Minho is used red green or white wine) or sugar syrup, they are passed by eggs and chips.
The golden slices are part of many consoada the tables in Portugal, and several suppers in Brazil. Serve sprinkled with cinnamon sugar or sprinkled with sugar syrup, maple syrup or honey. Once, the word “toast” was only used north of the Mondego river and the same sweet-was attributed, from the south of that river, the name of slice-golden, or slice-of-calved. Other countries are typical in the Spanish celebrations of Lent and Holy Week and in various parts of Mexico, such as Zacatecas.
History of Rabanadas
The golden slices is documented in the fifteenth century, quoted by Juan del Encina: “honey and many eggs to french toast ‘to look like dish indicated to recover from childbirth.
The first recipes date back to the book of Domingo Hernandez Maceras kitchen (1607) and “cozina Art, pastelería, vizcochería conservería y” Francisco Martínez Motino (1611). The french toast was, in the early twentieth century, very common in the taverns of Madrid and served with wine jars “Razos”).
The association of French toast for Lent should be perhaps the need to take the bread, which at the time did not eat meat, it was so consumed less, still being produced the same amount.