Biscuits Sultan
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Granulated sugar, six ounces.
- Flour, four ounces.
- Potato meal, two ounces.
- Currants, three ounces.
- Candied fruits, one ounce.
- Five eggs.
- A taste of lemon peel.
- Two tablespoonfuls of brandy.
- Put first on the fire the currants and the candied fruits cut in very little cubes with as much brandy or cognac as is necessary to cover them: when it boils, light the brandy and let it burn out of the fire until the liquor is all consumed: then remove the currants and candy and let them dry in a folded napkin.
- Then stir for half an hour the sugar with the egg-yolks and the taste of lemon peel.
- Beat well the white of the eggs and pour them on the sugar and yolks.
- Add the flour and potato meal letting them fall from a sieve and stir slowly until everything is well mixed together.
- Add the currants and the pieces of candied fruits and pour the mixing in a smooth mold or in a high and round cake-dish.
- Grease the mold or the dish with butter and sprinkle with powdered sugar or flour.
- Put at once in the oven to avoid that the currants and the candied fruits fall in the oven.