Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
Cakes
Margherita Cake
Pasta Marguerita (without wheat flour, with potato flour and lemon juice )
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Practical Italian Recipes" by Julia Lovejoy Cuniberti (Washington, D.C., 1918)

Printer Friendly Version

Ingredients

1/4 lb potato flour
1/4 lb powdered sugar
4 eggs, separated
Lemon juice



Directions

"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 bake. When it is cool turn out of the mould and sprinkle with powdered sugar."


Notes

This recipe was taken from "Practical Italian Recipes, sold for the Benefit of Italian War Orphans," by Julia Lovejoy Cuniberti. It was published in Washington, D.C. in 1918. For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website. The recipe for "Margherita Cake" was also published in Maria Gentile's cookbook suggesting that the cake was popular in the late 1910s.... Photo: Mary Melfi.

Back to main list