Table 1:
Vocabulary of agricultural food products
| Vocabulary in Portuguese | English Translation (and explanation) |
|---|---|
| 1. amêndoas | almonds |
| 2. apanhar o pão | harvesting cereals to make bread |
| 3. aveia | oats (for cows) |
| 4. azedas | sorrel (eaten young) |
| 5. batata (doce) | sweet potato |
| 6. borracha | rubber (pig bladder) |
| 7. borracha com poncha | rubber with poncha (to transport and drink) |
| 8. cartola de vinho | wine barrel |
| 9. cascas das nozes | walnut shells (used to dye fabric) |
| 10. caninha or cana-de-açúcar | sugar cane (to suck) |
| 11. carepa da castanha | chestnut skin |
| 12. casca da castanha | chestnut shells |
| 13. castanhas | chestnuts (eaten as snacks and in soups) |
| 14. castanhas alveiradas | smoked black chestnuts |
| 15. castanhas cirandadas | sieved chestnuts |
| 16. castanhas molhadas | soaked chestnuts |
| 17. castanhas pisadas | crushed chestnuts |
| 18. castanhas secas | dried chestnuts |
| 19. cearas de trigo | wheat fields |
| 20. centeio | rye |
| 21. centeio moído | ground rye |
| 22. cesto de vindima | harvest basket |
| 23. cevada pisada | crushed barley |
| 24. cevada torrada | roasted barley (to make coffee) |
| 25. ciranda de castanhas | chestnut sieve (instrument used in the chestnut preparation process) |
| 26. cirandar as castanhas | sifting chestnuts (process used to remove their skin) |
| 27. engrer | separating the wheat grain from the bran |
| 28. espigas or galhas de pinheiro | pine needles (that elder poor people sucked to keep from starving) |
| 29. figos passados | dried figs |
| 30. fogueira | bonfire (made daily for three weeks to a month, so the chestnuts are dry) |
| 31. fumo da lenha | wood smoke (burned to dry the chestnuts, these must be stirred every day, so they do not turn black from smoking, after drying) |
| 32. grão-de-bico torrado | roasted chickpeas (to make coffee, chickpeas were dried, roasted in an iron pot and ground) |
| 33. inhame | yam |
| 34. leite | cow’s milk |
| 35. máquina | milk machine (to separate cream for butter) |
| 36. moer o leite or desnatar o leite | “grind” the milk (to remove the cream) |
| 37. mongal/mangal/mangual | flail (instrument for threshing wheat) |
| 38. nogueiras | walnut trees |
| 39. nozes | walnuts |
| 40. peros | apples |
| 41. pisar as castanhas | treading the chestnuts (to remove the skin from the chestnuts after they have dried) |
| 42. porquinho da festa | party piggy (a pig for Christmas) |
| 43. semear o pão | sowing cereals to make bread |
| 44. semilha | potato |
| 45. semilhal | potato field |
| 46. semilhas secas | dried potatoes |
| 47. soro | whey (saved for pigs) |
| 48. tempo do pão | harvest time |
| 49. tremoços | lupin beans (eaten at Easter) |
| 50. vacas de leite | milk cows |
| 51. venda do leite | sale of milk |
| 52. vinho | wine (homemade) |
Table 2:
Vocabulary of traditional culinary practices
| Vocabulary in Portuguese | English translation (and explanation) |
|---|---|
| 1. alanho de carne | bacon (pork rind and fat put in the soup) |
| 2. bacalhau | cod |
| 3. bolachas | biscuits |
| 4. bolo de couve | kale cake (round bread, cooked in a cabbage leaf on the embers) |
| 5. bolo de mel de cana | cane honey cake |
| 6. bolo de Saboia | Savoy cake recipe |
| 7. bolo doce | sweet cake |
| 8. bolos da serra or bolos de vasilha or bolo da noiva/do noivo | traditional cakes (for weddings, that were kneaded for the bride and groom, bride’s cake or groom’s cake) |
| 9. bolos de leite | milk cakes (bread rolls) |
| 10. cacau | cocoa |
| 11. café da fava | broad bean coffee (it was yellow, made from roasted broad beans) |
| 12. caldo de cevada | barley broth (cooked with pork, cabbage, potato, sweet potato, beans and pumpkin) |
| 13. caldo de frangolho | frangolho broth (made in the pan with bits of pork) |
| 14. caldo de milho | corn broth (cooked with sweet potatoes, peas or beans, pumpkin, chayote, potato and pork) |
| 15. caldo de vinagre | vinegar broth (peeled yam, cooked with beans and pork, potatoes and sorrel) |
| 16. canja | chicken soup |
| 17. cavalas (de escabeche) | mackerel with parsley, garlic and pepper (to be eaten with potatoes) |
| 18. cevada com batata | barley with sweet potato (baked barley with two sweet potato bread rolls) |
| 19. chá de segurelha | savory tea (to facilitate childbirth) |
| 20. espetos de malassadas | dumplings cooked in oil on skewers (that neighbours ask for door to door at Shrovetide) |
| 21. estraçoar o milho em grão | crushing corn kernels |
| 22. farelo do trigo | wheat bran for pigs |
| 23. fervinha de porco | slices of pork |
| 24. frangolho | porridge made with toasted and ground wheat (cooked with sweet potato, beans, and pork) |
| 25. gofo | porridge made with roasted barley flour (it would have been introduced to Madeira by the Guanches from the Canary Islands, in the 15th century) |
| 26. graxa | grease (pork fat, used to season food) |
| 27. malassadas | dumplings (cooked in oil) |
| 28. massa/massinha cortada | pasta/cut dough |
| 29. milho cozido | boiled corn (with lard and spices) |
| 30. molho de vilão | villain sauce (made with vinegar and lard) |
| 31. pão | bread (made with wheat flour) |
| 32. pão preto | black bread (made with cracked wheat) |
| 33. poncha | alcoholic drink (traditionally made with sugar cane brandy, lemon and honey) |
| 34. rosários de doces | candy necklace |
| 35. selha de peixe | wooden bowl with fish |
| 36. sopa de castanha | chestnut soup |
| 37. sopa de couve | cabbage soup (with potatoes, sweet potatoes, beans and chives) |
| 38. sopa de trigo (pisado) | wheat soup (crushed wheat with chestnuts) |
| 39. sopa/caldo de abóbora | pumpkin soup/broth (with potatoes, chayote, black squash, yellow squash, soft or dried beans, chives, and a little pasta) |