1 pound potatoes
2 ounces butter
2 ounces castor-sugar
2 ounces citron-peel, shredded
1 tablespoonful of orange-flower water
1 teaspoonful of powdered cinnamon

for coating pan
breadcrumbs

For garnish
sugar

Mash one pound of well-boiled potatoes;press through a wire sieve with a wooden spoon.

Add two ounces each of butter, castor-sugar, and shredded citron-peel, one teaspoonful of powdered cinnamon, one tablespoonful of orange-flower water, and four well-beaten eggs.

Mix well on a paste-board, and beat with a roller.

Put the mixture into a well-greased tin sprinkled with breadcrumbs.

Bake in a slow oven for about half an hour.

Sprinkle with sugar.

Serve either hot or cold.

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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