Ingredients
6 egg yolks
6 egg whites, beaten stiff
250 grams icing sugar
100 grams wheat flour
50 grams potato flour
30 grams butter
lemon zest
Equipment needed
A baking pan in which the batter will reach 3 inches high; greased with cold butter and dusted with icing sugar
Original Italian text
Uova, N.6
Zucchero in polvere, grammi 250
Farina di grano, grammi 100
Detta di patate, grammi 50
odore di scorza di limone
Directions
Mix the egg yolks, sugar and a tablespoon of both kinds of flour for at least half an hour.
Beat the egg whites until stiff and add the mixture.
After the egg whites have been nicely blended, sift in the flour which has been dried beforehand in the sun or on the fire.
First pick a baking pan in which the batter will reach 3 inches high, then grease the pan with cold butter and dust with icing sugar.
Pour in the batter and bake.
Original Italian text
Lavorate per mezz ora almeno i rossi d'uovo collo zucchero e una cucchiaiata delle dette farine, serven dovi di un mestolo. Montale le chiare ben sode ed aggiungetele; mescolate adagio e, quando saranno immedismate, fate cadere da un vagliettine le due farine, che prima avrete asciugate al sole o al fuoco.Cuocetelo al forno o al forno da campagna in una teglia ove venga alto tre dita circa, ma prima ungetela con burro diaccio e spolverizzatela di zucchero a velo misto a farina. In questo dolci con le chiare montate si puo anche tenere il seguente metodo, e cioe dimenar prima i rossi d'uovo con lo zucchero, poi gettarvi la frina e dopo una buona lavorazione montar sode le chiare, versarne due cucchiaiate per rammorbidire il composto, indi le rimanenti, per incorporarvele adagio adagio.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca.... Photo: Mary Melfi. |
