Italian Sugar Cakes

Ingredients

• 1½ pounds of sugar
• ½ pound of butter
• 4 yolks of eggs
• a pinch of salt
• a pinch of nutmeg
• ¼ pound of flour
• 4 ounces of currants
• 3 ounces of chopped almonds
• 1 tablespoonful of citron
• 1 tablespoonful of candied orange peel

Method

1. 1

   Beat sugar and butter to a cream; add yolks of eggs, salt, and nutmeg.

2. 2

   Stir in flour, currants, chopped almonds, citron, and candied orange peel.

3. 3

   Add beaten whites and bake in small well-buttered cake-tins until done; then cover with a thin icing.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 5. The excerpt below is the record exactly as published.

Italian Si^ar Cakes. Beat ij4 pounds of sugar and }i pound of butter to a cream ; add 4 yolks of eggs, a pinch of salt and nutmeg. Stir in J4 pound of flour, 4 ounces of currants, 3 ounces of chopped almonds, i tablespoonful of citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well- buttered cake-tins until done; then cover with a thin icing. 15. — Oriental Stewed Prawns. Clean and pick 3 dozen prawns. Heat February some dripping in a Urge saucepan ; add the prawns, i chopped onion, salt, pepper and i teaspoonful of curry-powder. Add i pint of slock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley. i6. — Swiss Steak. Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato-sauce. Cover and let sim- mer half an hour. Serve hot on a platto: with mashed potatoes. 17. — Berlin Herring Salad. Soak the herring over night ; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, i teaspoonful of sugar mixed with ^ cup of vinegar and a little lemon-juice, salt and pepper. Pour Febmsiy the sauce over the salad and garnish with olives and sliced lemon. i8. — German Lentil Soup. To I gallon of soup stock, add r quart of lentils. Let boil until lentib ace soft, with I sliced onion. Then add some small sausages. Let boil five minutes. Season to taste and serve the soup with the sausages and croutons fried in butter. 19. — French Spiced Venison. Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan. Pour over a cup of melted butter; add i Onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake, covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry and let brown. Serve with celery and currant jelly. 30. — Spanish Mushrooms. Drain i can of mushrooms and heat 3 tablespoonfuls of butter. Add 6 shallots and I clove t£ garlic chopped fine, some Febmary pBiBley and thyme aad the mnshrooms. Let all Try a few minutes; then add the mushroom liquor and a tablespoonfuls of white wine, salt and pepper to taste. Let simmer live minutes and serve hot on slices of toast. 31, — Vienna Noodle Puddii^. Boil some fine noodles in salted wata' for ten minutes; let drain. Beat the yolks of 5 eggs with i cup of pulverized sugar and mix with the noodles. Add ^ cup of raisins, ^ cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth. Put in a weil-buttered pudding-dish and bake until brown. Serve hot with lemon sauce. 32.— Dutch Sweet Potato Pu£F. Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, i cup of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sngar, a pinch of nutmeg

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