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Cakes
pasta maddalena
Cake Madeleine/Pasta Maddalena (with egg whites and lemon peel)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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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.

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