12 ounces flour
2 ounces butter
3 ounces castor-sugar
6 ounces sweet almonds
4 eggs
a pinch of salt

Put on a board twelve ounces of flour, make a hole in the centre, and put in two ounces of butter, three ounces of castor-sugar, and six ounces of very finely chopped sweet almonds, a pinch of salt, and four eggs.

Mix all well together.

Put in a well-buttered tin, and bake in a slow oven for about one 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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