A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
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A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917).
Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients
11 ingredient
4 eggs Lemon
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
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1/4 lb.
potato flour 1/4 lb.
powdered sugar 4 eggs Lemon juice Beat the egg yolks thoroughly and beat in the sugar.
Then add the flour and lemon juice and beat in all 1/2 hour.
Beat the whites of the eggs dry and fold them into the rest.
Butter a mould and sprinkle with powdered sugar.
Pour into the mould and bake.
When it is cool turn out of the mould and sprinkle with powdered sugar.
Italy
Whisk