Ingredients
Sugar, four and a half ounces
Flour, three ounces
Butter, one ounce
Egg-yolks, four
Whites of eggs, three
A pinch of bi-carbonate of soda
A taste of lemon peel
Directions
First mix and stir the yolks with the sugar and when they have become whitish, add the flour and stir for fifteen minutes more.
Mix with the butter, melting or softening it fine if it is hard and finally add the whites when they are well beaten. The flour must be previously dried in the sun or on the fire.
This cake may be given different shapes, but keep it always thin and in little volume.
It can be put in little molds greased with butter and sprinkled with flour, or else in a baking tin, keeping it not more than half an inch thick, and cutting it after baking in the shape of diamonds and dusting with powdered sugar.
Notes
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...... Photo: Mary Melfi. |