1 pound of dough
2 ounces of butter
2 ounces sugar
shredded orange peel
grated rind of one lemon
pinch of salt
1 teaspoonful of mixed spice

for brushing
white of egg

To every pound of dough add two ounces each of butter, sugar and shredded orange peel, the grated rind of one lemon, pinch of salt and teaspoonful of mixed spice, mix well on paste board, form into a flat oval shape, brush over with white of egg, lay on greased tin and bake in slow oven for one hour and a half.

Very good and economical.

The recipe in this entry was taken from the fourth edition of "Recipes of Italian Cookery" translated and arranged by Maria Gironci which was published in 1900 by Gaskill & Webb in London, England..... P.S. I tried to do this recipe, but found the directions impossible to follow. Is dough referred to in the directions, a batter, or a pastry dough. Hard to say.... Photo and notes: Mary Melfi.

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