Teurgoule
Sign in to saveTeurgoule is a rice pudding that is a speciality of Normandy. Traditionally it was popular at village festivals in Lower Normandy, and today remains a family dish. It consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours. Long cooking creates a thick, brown caramelised crust over the teurgoule.
In the Vinony graph
Within Vinony's link graph, Teurgoule is referenced by 22 other articles, and connects out to France, milk and rice.
Vinony files it under Cuisine of Normandy, French desserts and Lower Normandy.
Its subject is documented across 12 Wikipedia language editions.
Key facts
- Prepared food.name
- Teurgoule
- Prepared food.image
- Teurgoule.jpg
- Prepared food.caption
- A tergoule cooked in its traditional terrine
- Prepared food.alternate_name
- Teurt-goule, torgoule, bourre-guele, terrinée
- Prepared food.country
- France
- Prepared food.region
- Normandy
- Prepared food.type
- Rice pudding
- Prepared food.main_ingredient
- Rice, milk, sugar, cinnamon
via Wikipedia infobox
Wikidata facts
- Image
- Teurgoule 2.jpg
Show 2 more facts
- Commons category
- Teurgoule
- native label
- Teurgoule
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
1 sectionsContents
- References
Teurgoule is a rice pudding that is a speciality of Normandy. Traditionally it was popular at village festivals in Lower Normandy, and today remains a family dish. It consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours. Long cooking creates a thick, brown caramelised crust over the teurgoule.
The name comes from the Norman language and means 'twist mouth', a reference to the faces supposedly pulled or twisted by someone tasting it due to the spiciness of the dish.
Excerpted from Wikipedia’s “Teurgoule” article, available under the CC BY-SA 4.0 licence.