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Classic
Cook Books
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page 127
Put first on the fire the currants and the candied fruits cut in very little
cubes with as much brandy or cognac as is necessary to cover them: when it
boils, light the brandy and let it burn out of the fire until the liquor is all
consumed: then remove the currants and candy and let them dry in a folded
napkin. Then stir for half an hour the sugar with the egg-yolks and the taste of
lemon peel. Beat well the white of the eggs and pour them on the sugar and
yolks. Add the flour and potato meal letting them fall from a sieve and stir
slowly until everything is well mixed together. Add the currants and the pieces
of candied fruits and pour the mixing in a smooth mold or in a high and round
cake-dish. Grease the mold or the dish with butter and sprinkle with powdered
sugar or flour. Put at once in the oven to avoid that the currants and the
candied fruits fall in the oven.
186
MARGHERITA CAKE
(Pasta Margherita)
Potato meal, three ounces.
Sugar, six ounces.
Four eggs.
Lemon juice.
Beat well the egg-yolks with the sugar, add the potato meal and the lemon juice
and stir everything for half an hour. Finally beat well
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