4 eggs, separated
2 ounces castor-sugar
2 ounces powdered chocolate
2 ounces citron-peel
2 ounces sweet almonds, chopped
6 ounces breadcrumbs

for coating pan
extra breadcrumbs

Beat four yolks of eggs with two ounces of castor-sugar.

Add two ounces each of powdered chocolate, citron-peel, and chopped sweet almonds, six ounces of breadcrumbs, and last of all, four whites of eggs beaten into a froth.

Mix well, put into a well-buttered tin sprinkled with breadcrumbs, and bake in a slow oven for half an hour.

The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi

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