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Italian Cakes

A historical recipe from The Housekeeper's Valuable Present, by Abbot, Robert, cook.

A historical recipe

The Housekeeper's Valuable Present; Or, Lady's Closet Companion Being a New and Complete Art of Preparing Confects, According to Modern Practice, by Abbot, Robert, cook. Project Gutenberg eBook #58663.

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 Housekeeper's Valuable Present, by Abbot, Robert, cook. Digitised by Project Gutenberg, eBook #58663 (https://www.gutenberg.org/ebooks/58663). 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 a demonym leading its title: Italian (confidence 0.55). "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

  1. TAKE the whites of twelve eggs with some flour and sugar;
  2. whisk the eggs and sugar over the fire, till hot;
  3. then take it off, and whisk it till it is quite cold, and put in the flour: drop them in round cakes on paper, and bake them.