Mantua Tart
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
- Flour, six ounces.
- Sugar, six ounces.
- Butter, five ounces.
- Sweet almonds and pine-seeds, two ounces.
- One whole egg.
- Four egg-yolks.
- A taste of lemon peel.
- First work well with a ladle the eggs with the sugar, then pour the flour little by little, still stirring, and finally the butter, previously melted in a double steamer (bain-marie).
- Put the mixture in a pie-dish greased with butter and sprinkled with flour or bread crumbs ground.
- On top put the almonds and the pine-seeds.
- Cut the latter in half and cut the almonds, previously skinned in warm water, each in eight or ten pieces.
- This tart must not be thicker than one inch, so that it can dry well in the oven, which must not be too hot.
- Sprinkle with powdered sugar and serve cold.