2 ounces of ground coffee
2 ounces of very fine white sugar
1 dessertspoonful of flour
the beaten white of an egg

Mix two ounces of ground coffee with two ounces of very fine white sugar and a dessertspoonful of flour, and add the beaten white of an egg to make a paste.

Take pieces about the size of a chestnut and roll them out very thinly.

Place them on a greased baking sheet and bake them in a moderate oven for a quarter of an hour.

When they are warm turn them over a ruler or round a stick to shape them, and slip them on a sieve to dry.

They make a very good dessert dish, or can be used as a sweet entrements.

The recipe in this entry was taken from "Sweets and Supper Dishes a la Mode by Mrs. De Salts. It was published in 1897. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi.

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