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Soft Biscuits

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. For these biscuits it would be necessary to have a tin box about four inches wide and a little less long than the oven used.
  2. In this way the biscuits will have a corner on both sides and, if cut a little more than half an inch, they will be of the right proportion.
  3. The ingredients needed are: Flour, about two ounces.
  4. Potato meal, a little less.
  5. Sugar, four ounces (1/4 lb.) Sweet almonds 1-1/2 ounce.
  6. Candied orange or angelica, one ounce.
  7. Fruit preserve, one ounce.
  8. Three eggs.
  9. Skin the almonds, cut them in half lengthwise and dry in the sun or at the fire.
  10. Pastry cooks usually leave them with the skin but it is much preferable to skin them.
  11. Cut in little cubes the candied fruits and the preserve.
  12. Stir for a long while, about half an hour the sugar in the egg-yolks and a little flour then add the white of the eggs well beaten and when every thing is well beaten add the flour, letting it fall from a sieve.
  13. Mix slowly and scatter on the mixing the almonds and the cubes of candied and preserved fruit.
  14. Grease and sprinkle the tin box with flour.
  15. Bake in the oven and cut the biscuits the day after.
  16. If desired these can also be roasted on both sides.