6 tablespoonfuls flour
3 tablespoonfuls sugar
1 ounce citron peel
2 eggs

For topping
egg white

Put on a pasteboard six tablespoonfuls of flour, three of castor sugar, one ounce of shredded candied citron peel, a pinch of salt, and two eggs.

Mix well with the hands.

Divide into medium-sized buns, making a line across each with a blunt knife.

Put on greased paper on a tin, and brush over with white of egg.

Bake in a slow oven for about twenty minutes.

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.... P.S. I tried this recipe and found that 6 tablespoons flour does not produce a great deal of buns -- about 4 at most. Photo and personal notes: Mary Melfi

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