6 eggs, separated
2 pints milk
3 ounces butter
2 ounces citron-peel
orange-flower water
3 ounces sugar
comfits

Mix six yolks of eggs with two tablespoonfuls of flour, two ounces of shredded candied citron-peel, one tablespoonful of orange-flower, three ounces of castor-sugar, one quart of milk, and three ounces of melted butter.

Stir over a very slow fire for ten or twelve minutes; remove from fire, mix in the six whites beaten into a froth with sugar, put the custard in a fire-proof dish, and put in very slow oven for eight or nine minutes.

Remove from oven, brush over with a feather dipped in melted butter, and sprinkle thickly with small comfits.

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

Back to main list