1 1/2 cups light brown sugar
1 1/2 cups blanched almonds, chopped
6 egg whites, beaten stiff
1/8 teaspoon salt

Put sugar into a saucepan and as soon as it begins to color,

stir in almonds and salt.

Turn into slightly buttered dish to cool; then pound to a powder and put through a sieve.

Beat egg whites until stiff but not dry, fold in powdered almonds, and place mixture in a buttered mold.

Cover, put on a trivet in a pan of boiling water and poach gently.

Serve cold.

The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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