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Marguerite Bread (Pellegrino Artusi's/Olga Ragusa's Gluten free, fat-free cake, using potato flour, eggs and icing suga)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Ingredients

Flour of Potato, 4 ounces
Confectionery [icing] Sugar, 4 ounces
Eggs, 4
Flavor of lemon



Directions

Beat the egg yolks and the sugar thoroughly, add the flour and lemon juice, and work it for half an hour.

Beat the egg whites, add them and mix very slowly.

Pour the compound into a smooth, round heavy metal dish, smeared with butter and sprayed with confectionery sugar, and place it in the oven at once.

When baked, allow it to cool off before removing the baking dish from the oven.

Spray with confectionery sugar and vanilla.


Notes

This recipe (#331) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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