3 eggs, separated
3 ounces candied orange-peel, finely-shreded
9 ounces castor-sugar
6 ounces flour
1 tablespoonful of orange-flower water
Beat three yolks of eggs with nine ounces of castor-sugar for half an hour.
Add three ounces of very finely-shredded candied orange-peel, three whites of eggs beaten almost to a froth, and one tablespoonful of orange-flower water; stir in by degrees six ounces of flour.
When all is well mixed, put the paste in even spoonfuls on greased [parchment] paper on a biscuit-tin.
Bake in slow oven for half an hour.
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