Italian Sandwiches

Ingredients

• nearly a quarter of a pint of cold water
• a quarter of a pound of baked flour
• two ounces of good butter
• an ounce and a half of sifted sugar
• as much cinnamon as will lie on a shilling
• the whites of three eggs
• two ounces of powdered loaf sugar
• two ounces of sweet almonds
• twelve bitter almonds

Method

1. 1

   Beat the yolk of an egg with cold water and make a stiff paste with baked flour, butter, sugar, and cinnamon.

2. 2

   Roll it out thin, cut into strips, and harden.

3. 3

   Beat egg whites with sugar, mix with ground almonds, spread on half the strips, cover with the other half, and bake until pale brown.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 757. The excerpt below is the record exactly as published.

Italian Sandwiches. — Beat up the yolk of an egg with nearly a quarter of a pint of cold water, and make with it into a stifr paste a qiiarter of a pound of baked flour, into which two ounces of good butter have been rubbed, an ounce and a half of sifted siigar, and as much cinnamon as will lie on a shilling. Put this paste on a board and roU it out very thin (it should not be quite a quarter of an inch), divide it into strips of an incli in width, and from three to four inches in length. These strips must be first hardened. Put them in a cool, well-ventilated place. In the meantime prepare the following mixture : — Beat the whites of three eggs to a froth, with two ounces of powdered loaf sugar. Blanch and poimd two ounces of sweet and twelve bitter ahnonds

Cook this with the app: pantry check, scaling, and the assistant.