6 eggs, separated
200 grams powdered sugar
150 grams flour
50 grams vanilla-flavored chocolate, grated

Original Italian text
Uova, N. 6
Zucchero in polvere, grammi 200
Farina di grano, grammi 150
Cioccolata alla vainiglia, grammi 50

Grate the chocolate and put in a bowl with the sugar and the egg yolks and stir with a wooden spoon.

Add the flour and work the mixture for more than half an hour.

Beat the egg whites [till stiff].

Fold the egg whites gently into the mixture.

Bake in the oven.



Original Italian text

Grattate la cioccolata e mettetela in una catinellla con lo zucchero e i rossi d'uovo e dimenateli con un mestolo; poi aggiungete la farina e lavorate il composto per piu di mezz ora; per ultimo le chiare montate mescolando adagio. Cucetelo come l'antescedente.

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.

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