Ingredients
5 eggs
sugar and flour, equal in weight to the eggs with their shells
200 grams (about 7 ounces) of raisins
200 grams (bout 7 ounces) of butter
30 grams (about 1 ounce) of candied fruit, in small pieces
a teaspoon of baking soda
Original Italian text
Uova No. 5 e del loro peso, compreso il guiscio, altrettanto zucchero ed altrettanta farina
Uva passolina, grammi 200
Burro, grammi 200
Candito a pezzettini, grammi 30
Bicarbonato di soda, un cucchiaino
Directions
First mix the eggs with the sugar, add the flour and keep working the mixture with a wooden spoon for about half an hour.
Let the dough sit for an hour or two, and then add the butter (melted over a double boiler), baking soda, raisins, and candied fruit.
Pour into a baking pan or smooth mold greased with butter and dusted with icing sugar mixed with flour.
Bake in the oven....
Original Italian text
Lavorate prima le uova collo zucchero, aggiungete la farina e continuate a lavorare con un mesiolo per mezz ora all incirca. Lasciate il composto in riposo per un ora o due, indi unite al medesimo il buro sciolto a bagno maria, il bicarbonate, luva e li candito; versatelo in una leglia o in una forma oliscia unta col burro e spolverizzata di zucchero a velo misto a farina e cuccetelo al forno....
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. |
