1 1/2 pounds potatoes
4 ounces butter
4 ounces sugar
4 eggs, separated
citron peel
orange flower water
half a teaspoonful of powdered cinnamon

for pan
breadcrumbs

for garnish
powdered sugar

Boil one pound and a half of potatoes, crush them, and pass through a wire sieve; add four ounces of butter, four ounces of sugar, a tablespoonful of orange-flower water, half a teaspoonful of powdered cinnamon, and four yolks of eggs.

Mix well together until it becomes like thick cream, then mix in four ounces of candied citron-peel finely shredded; well grease a mould with melted butter.

Sprinkle thickly with breadcrumbs, put in the mixture, bake for twenty or thirty minutes.

Serve with powdered sugar.

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.... Photo: Mary Melfi

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