Recipe Manuscript

Ovos Á Calvinista

Name: Ovos Á Calvinista
Prep time: PTPT2M
Cook time: PTPT8M
Yield: 1
Cuisine: European
Ingredients: 30 g clarified butter (or veal fat, if available); 4-5 large eggs; Freshly ground black pepper to taste

"Calvinist-Style Eggs"

1785

From the treasured pages of Cozinheiro moderno, ou nova arte de cozinha

Written by Lucas Rigaud

Culinary Enlightenment (1700 - 1800)European Beginner Breakfast Lunch Snack

Original Recipe • 1785

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Ovos Á Calvinista

"Deitada em hum prato meia colher de substancia de vacca, ou de vitella, estufada, quebrados os ovos hum a hum dentro para que fiquem inteiros, temperem-se com hum pó de pimenta, e postos sobre lume brando a cozer pouco e pouco; e passando-he por cima a pá quente, e sem que endureçaõ as gemmas; sirvaõ-se no mesmo instante para prato de entrada."

English Translation

"Place half a spoon of beef or veal stock on a plate, then break the eggs one by one on top so they remain whole. Season with a pinch of pepper, and cook slowly over low heat. Pass a hot spatula over them, but do not let the yolks harden. Serve immediately as a starter."

Note on the Original Text

The recipe is written in the succinct, action-driven prose typical of 18th-century cookbooks, designed as cues for experienced cooks rather than novice readers. Terminology such as 'substancia de vacca, ou de vitella' refers to rendered beef or veal fat, foundational fats in pre-butter cuisine. Spellings like 'hum' for 'um' (one) and 'he' for 'é' reflect period orthography and typesetting before modern standardized Portuguese spelling conventions took hold. The instructions rely on a cook’s intuition, expecting understanding of gentle heat control and the ephemeral texture of a perfectly set egg.

Modern Kitchen Interpretation

Recipe's Origin

Cozinheiro moderno, ou nova arte de cozinha - Click to view recipe in book

Title

Cozinheiro moderno, ou nova arte de cozinha (1785)

You can also click the book image above to peruse the original tome

Writer

Lucas Rigaud

Era

1785

Publisher

L. da Silva Godinho

Background

A sumptuous journey through 18th-century Portuguese cuisine, 'Cozinheiro moderno, ou nova arte de cozinha' invites readers to master the refined and innovative cookery of its time. Delight in a treasury of recipes and culinary secrets that celebrate the flavors and craftsmanship of Lisbon's gastronomic past.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from Lucas Rigaud's "Cozinheiro moderno, ou nova arte de cozinha," first published in Lisbon in 1785, at a time when the Portuguese upper classes were greatly influenced by French techniques and cosmopolitan tastes. 'Ovos à Calvinista' reflects the elegant, discreetly luxurious style of Portuguese Enlightenment-era dining, where subtlety in flavor and precise technique marked a shift from medieval extravagance to modern refinement. The recipe showcases the importance of dairy and eggs, two staples of both convent and courtly cuisine.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In its original 18th-century kitchen context, the dish would have been cooked in a shallow metal or earthenware dish, set over a gentle charcoal brazier or stove. A flat metal spatula, heated over a flame, would briefly be passed over the eggs to finish the top, a technique predating the broiler or salamander. Eggs would be cracked and handled with great care to preserve the integrity of the yolks, all performed with simple yet precise tools of the era.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

2 mins

Cook Time

8 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 tbsp clarified butter (or veal fat, if available)
4-5 large eggs
Freshly ground black pepper to taste

Instructions

Spread about 2 tablespoons of clarified butter or veal fat evenly over a shallow, heatproof dish or skillet.
Gently crack 4-5 fresh eggs one by one into the dish, taking care to keep the yolks whole and intact.
Season lightly with freshly ground black pepper.
Place the dish over gentle, low heat, allowing the eggs to cook slowly and evenly until just set—the whites should be opaque but the yolks still soft.
To finish, quickly pass a preheated metal spatula or, for a modern twist, a kitchen torch briefly over the tops of the eggs, just enough to slightly glaze the surface without letting the yolks solidify.
Serve immediately, straight from the dish, as a refined appetizer or starter.

Estimated Calories

250 per serving

Cooking Estimates

It takes just a few minutes to prep and cook these eggs. You'll get one serving per batch, with about 250 calories if you use clarified butter and 5 large eggs.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.