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Pastries
Florentinian Paste (made with grated chocolate, butter, sugar and hard boiled eggs)
Originated from: Florence, Tuscany, Italy
Occasion: Any time & special times
Contributed by: Taken from "Desserts and Salads" by Gesine Lemcke (1920)

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Ingredients

1 pound flour
1 cup butter
1 cup sugar
5 ounces grated chocolate
2 whole eggs
Yolks of 5 hard boiled eggs rubbed through a sieve
A little cinnamon and vanilla



Directions

Sift 1 pound flour on a pastry board, make a hollow in center; put in 1 cup butter, 1 cup sugar, 5 ounces grated chocolate, 2 whole eggs and the yolks of 5 hard boiled eggs rubbed through a sieve; add a little cinnamon and vanilla.

Knead this into a smooth paste and let it stand for 1 hour in a cool place before using.


Notes

This recipe was taken from "Desserts and Salads" by Gesine Lemcke. It was published by D.Appleton and Company in New York in 1920. For the complete copyright-free cookbook visit www.Gutenberg.org. Image: from the New York Public Digital Gallery.

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