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Margherita Cake

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

  1. Potato meal, three ounces.
  2. Sugar, six ounces.
  3. Four eggs.
  4. Lemon juice.
  5. Beat well the egg-yolks with the sugar, add the potato meal and the lemon juice and stir everything for half an hour.
  6. Finally beat well the whites, and mix the rest, stirring continually but slowly.
  7. Pour the mixture in a smooth and round mold, greased with butter and sprinkled with powdered sugar.
  8. Put at once in the oven.
  9. Remove from the mold when cold and dust with powdered sugar and vanilla.