8 ounces sweet almonds
2 ounces bitter almonds
4 ounces powdered sugar
1 pint milk
8 ounces breadcrumbs
4 eggs, separated
2 ounces citron-peel

Either chop fine or pound in mortar eight ounces of sweet and two of bitter blanched almonds.

Chop or pound with one white of egg to prevent the almonds getting oily.

When reduced to a paste, put in a pan with four ounces of powdered sugar and a pint of milk nearly boiling.

Add eight ounces of breadcrumbs steeped in milk and strained, and stir over a slow fire for six or seven minutes.

Remove from the fire when nearly cold, stir in four yolks of eggs and two whites beaten separately, adding two ounces of shredded candied citron-peel.

Mix together, and nearly fill a well-buttered tin.

Place a saucepan lid or sauce at the top of the tin.

Bake in a slow oven for about thirty minutes.

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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