Italian Sweetmeat

Ingredients

• a pound and a quarter of loaf sugar
• half a pint of water
• the yolks of sixteen eggs
• twelve ounces of sweet almonds
• one ounce of bitter almonds
• two table-spoonfuls of brandy
• a quarter of a pound of pineapple
• half the quantity of angelica
• six ounces of mixed candied peel
• the whites of five eggs

Method

1. 1

   Dissolve sugar in water and boil for 15 minutes.

2. 2

   Add orange-flower water.

3. 3

   Drop stirred yolks into boiling sugar to form balls.

4. 4

   Mix ground almonds with sugar, add brandy, and simmer until thick.

5. 5

   Layer with pineapple, angelica, and candied peel in a dish, pour over beaten egg whites, and bake.

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 759. The excerpt below is the record exactly as published.

Italian Sweetmeat.— Dissolve a pound I and^ quarter of loaf sugar in half a pint pr water. Boil it for fifteen minutes, adding when clear haK a wine-glassful of orange-flower water. Take out a quarter of a pint of the syrup to cool. Hold over the boiling sugar a small funnel and drop the stirred yolks (not beaten) of sixteen eggs gradually through, so as to fall in balls ; these when set must be taken out and drained. Blanch and pound to a paste twelve ounces of sweet and one ounce of bitter almonds, stir it into the boiling sugar, with, two table-spoonfuls of brandy, simmer tiU the whole thickens, and rub through a sieve. Shred finely a quarter of a pound of pineapple, haK the quantity of angelica, and six ounces of mixed candied peel ; put these in layers with, the almond paste and egg-balls into a buttered pie-dish, and pour over the top the whites of five eggs

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