Ingredients
Confectionery Sugar, 5 ounces
Flour of wheat, 3 ounces
Flour of potato, 1 1/2 ounces or less
Sultanine grapes (raisins), 3 ounces
Candied fruit, 1/3 ounce
Eggs, 5 (separated)
Flavor of lemon rind
Cognac or rum, 2 tablespoons
Directions
Cut the candied fruit into pieces the size of watermelon seeds.
Place them on the fire with the grapes barely covered with cognac.
As soon as it boils, remove it from the fire, light the liquor, letting it burn until the cognac is entirely consumed.
Remove the ingredients and dry them in a napkin.
With a large spoon beat the egg yolks, the sugar and lemon rinds for half an hour.
Beat the egg white till it thickens and add it to the compound.
Add flour of wheat and flour of potato by passing them through a sieve, mixing slowly.
Add the raisins, the candied fruit and 2 spoonfuls of cognac; pour the compound into a smooth, heavy round metal dish smeared with butter and cover it with a veil-like layer of confectionery sugar of flour.
Place it in the oven immediately to prevent the grapes and candied fruit from sinking to the bottom.
Notes
This recipe (#329) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi. |
