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Italian

From The Dudley book of cookery and household recipes (1909).

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A historical recipe

The Dudley book of cookery and household recipes, by Dudley, Georgiana Elizabeth Ward, Countess of and University of Leeds. Library (1909).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

  1. six ounces of castor sugar
  2. a pound of butter
  3. three ounces of potato flour
  4. three ounces of best flour
  5. 218 whites

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. A HALF-POUND of chocolate, six ounces of castor sugar, half a pound of butter, three ounces of potato flour, and three ounces of best flour, six 218 whites and seven yolks of eggs.
  2. Beat butter and sugar together, add yolks, melt chocolate, add with flour alternately, whip whites of eggs, add these last.
  3. Bake in a moderate oven.
  4. This quantity makes four small cakes.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
Source not stated by archive.org
Credit

From The Dudley book of cookery and household recipes (1909), printed page 217, digitised by the Internet Archive: https://archive.org/details/b21529218

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.