For pastry noodles
2 eggs
Flour

For filling
Sweet almonds with a few bitter ones, four ounces
Granulated sugar, six ounces
Candied fruits or angelica, 2 1/2 ounces
Lemon peel, grated

For topping
Butter, two ounces

"Mix two eggs with flour, flatten the paste to a thin sheet on a bread board and cut into thin noodles.



In a corner of the bread board make a heap of the almonds with the sugar, the candied fruit cut in pieces and the grated lemon peel. All this cut and crush so as to reduce the mixture in little pieces.



Then take a pie-dish and without greasing it, spread a layer of noodles on the bottom, then pour part of the mixture, then another layer of noodles and continue until there remains no more material, trying to have the tart at least one inch thick. When it is so prepared cover with the melted butter, using a brush to apply it evenly."

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org........ P.S. I tried this recipe and the results were inedible. Despite the butter that was poured onto the pie dish, the pastry dough dried up. It's possible that someone else could come up with a tasty dish using these ingredients, but I failed at it. Photo and notes: Mary Melfi.

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