Margherita Cake/Pasta Margherita
Potato meal, three ounces
Sugar, six ounces
Four eggs
Lemon juice

"Beat well the egg-yolks with the sugar, add the potato meal and the lemon juice and stir everything for half an hour. Finally beat well the whites, and mix the rest, stirring continually but slowly. Pour the mixture in a smooth and round mold, greased with butter and sprinkled with powdered sugar. Put at once in the oven. Remove from the mold when cold and dust with powdered sugar and vanilla."

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org........ P.S. I tried out this recipe and found the result unsatisfactory. Perhaps I used too much lemon juice, or the baking pan I used wasn't "the mold" the author had in mind. In any case the cake rose in the oven, but fell when it cooled.... Photo and notes: Mary Melfi.

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