Português 
English (UK) 
Description: It is a thick, yellow cream made with eggs, sugar, almonds, bread, water and sprinkled with cinnamon.
Region: North.
Other denominations: Nun tummies.
Special feature: Thick, yellow cream, which can be presented in small metal boxes or glass jars.
History: Arouca is a faithful depository of an entire confectionery tradition that dates back to the activity of the hardworking Bernardas nuns, from the extinct Convent of Santa Mafalda. The nuns, in addition to the fact that they used their confectionery art to give gifts to high civil or religious personalities whom they wished to please, soon realized that the fame of their confectionery had gone beyond the walls of the convent. From there they took some advantage by selling their products. After the extinction of the religious orders at the beginning of the nineteenth century, these recipes were recovered, mainly through lay women who, having lived in the convent, knew them. They are now part of the rich confectionery of the Arouca region. This sweet, as well as the other conventual sweets, is directly or indirectly linked to certain days of liturgical feasts that annually rekindle the founding myths of its existence.
Use: As a dessert, especially on festive days.
Know-how: Make a sugar syrup, to which the eggs, crumbled bread, almonds and cinnamon are added. Heat to thicken for 45 minutes. Remove and pour into bowls and sprinkle with cinnamon.
Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001
