This is the first of two issues presenting typical sweets created by monks and nuns, allegedly to use the surplus egg yolks that remained after starching clothes with egg whites. Portuguese convent confectionery has its origin in the 15th century, when sugar started to displace honey as the main sweetener, due to the plantation of sugar cane on the island of Madeira. Laundry and confectionery were two important sources of income for convents and monasteries.
Starting with the Age of Discoveries, some sweets were introduced to and adapted by other cultures. For example, a variation of fios de ovos exists in Japan. Many Portuguese sweets, like papos de anjo, are also popular in Brazil. In Portugal, there can be quite some regional variation of several base recipes.
I’m not very fond of convent sweets: they are too sweet for my taste. Anyway, they should be eaten in moderation, due to the large quantities of sugar and eggs involved.
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- Trouxas de ovos / Egg packs (Beira Litoral)
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- Pudim de ovos / Egg pudding
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- Papos de anjo / Angel’s double chin
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- Palha de Abrantes / Abrantes straw (Ribatejo)
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- Castanhas de Viseu / Viseu chestnuts (Beira Alta)
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- Bolo de mel / Honey cake
The stamps were designed by Acácio Santos, using photos by Homem Cardoso, lithographed by Litografia Maia on enamelled paper sheets of 5×10 stamps with perforation 12×12½, and issued on 30 August 1999.
| Stamp | Print run | Afinsa | Gibbons | Michel | Scott | Yvert |
|---|---|---|---|---|---|---|
| 51.00 | 1,000,000 | 2615 | 2738 | 2365 | ||
| 80.00 | 500,000 | 2616 | 2739 | 2366 | ||
| 95.00 | 500,000 | 2617 | 2740 | 2367 | ||
| 100.00 | 250,000 | 2618 | 2741 | 2368 | ||
| 140.00 | 250,000 | 2619 | 2742 | 2369 | ||
| 210.00 | 250,000 | 2620 | 2743 | 2370 |
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