Rice Tart


Milk, one quart.

Rice, seven ounces.

Sugar, five and a half ounces.

Sweet almonds with four bitter ones, three and a half ounces.

Candied cedar (angelica), one ounce.

Three whole eggs.

Five egg-yolks.

Taste of lemon peel.

A pinch of salt.


Skin the almonds and grind or pound them with two tablespoonfuls of the sugar.

Cut the candied cedar in very small cubes. Cook the rice in the milk until it is quite firm, put in all the ingredients except the eggs, which are added when the mixture is cold.

Put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine, harden in the oven and after 24 hours cut the tart into diamonds. When serving dust with powdered sugar.

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Farina Cakes


Farina, six and a half ounces.

Sugar, three and a half ounces.

Pine-seeds, two ounces.

Butter, a small piece.

Milk, one quart.

Four eggs.

A pinch of salt.

Taste of lemon peel.

Baking directions:

Cook the farina in the milk and when it begins to thicken pour the pine-seeds, previously chopped fine and pounded with the sugar, then the butter and the rest, less the eggs which must be put in last when the mixture has completely cooled. T

hen place the whole well mixed in little molds, greased evenly with butter and sprinkled with bread crumbs ground fine, and bake.

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Macaroons (Amaretti)

These are the ingredients you will need:

Granulated sugar, nine ounces.

Sweet almonds, three and a half ounces.

Bitter almonds, half of the above quantity.

Whites of egg, two.


Skin and dry the almonds, then chop them very fine. Mix the sugar and the whites of egg and stir for about half an hour, then add the almonds to form a rather hard paste.

Of this make little balls, as large as a small walnut. If the paste is too soft add a little butter, if too hard add a little white of egg, this time beaten. Were it desired to give the macaroons a brownish color, mix with the paste a little burnt sugar.

As you form the little ball, that you will flatten to the thickness of one third of an inch, put them over wafers or on pieces of paper or in a baking tin greased with butter and sprinkled with half flour and half powdered sugar. Dispose them at a certain distance from one another as they will enlarge and swell, remaining empty inside.

Bake in an oven moderately hot.

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Portuguese Cake

Here are the ingredients you will need:

Sweet almonds, five ounces.

Granulated sugar, five ounces.

Potato meal, one and a half ounce.

Three eggs.

One big orange or two small.


First mix the yolks of the eggs with the sugar, then add the flour, then the almonds skinned and chopped fine, then the orange juice (through a colander) then a taste of orange peel.

Finally add to the mixture the whites of the eggs well beaten. Put in a paper mold greased evenly with butter, with a thickness of about an inch and bake in a very moderately hot oven.

After baked, cover with a white glaze or frost, made with powdered sugar, lemon juice and the white of eggs.

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Madeleine Cake

Here are the ingredients you need:

Sugar, four and a half ounces,

Flour, three ounces,

Butter, one ounce,

Egg-yolks, four,

Whites of eggs, three,

A pinch of bi-carbonate of soda,

A taste of lemon peel.

Then follow these steps:

First mix and stir the yolks with the sugar and when they have become whitish, add the flour and stir for fifteen minutes more.

Mix with the butter, melting or softening it fine if it is hard and finally add the whites when they are well beaten. The flour must be previously dried in the sun or on the fire.

This cake may be given different shapes, but keep it always thin and in little volume.

It can be put in little molds greased with butter and sprinkled with flour, or else in a baking tin, keeping it not more than half an inch thick, and cutting it after baking in the shape of diamonds and dusting with powdered sugar.

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Plain Biscuit

Here are the ingredients you will need:

Six eggs,

Granulated sugar, nine ounces,

Flour, four ounces,

Potato meal, two ounces,

Taste of lemon peel.

Follow these simple steps:

Stir for at least half an hour the yolks of the eggs with the sugar and a tablespoonful only of the flour and meal, using a ladle. Beat the whites of the eggs until they are quite firm, mix slowly with the first mixture and when they are well incorporated pour over from a sieve the flour and the potato meal, previously dried in the sun or on the fire.

Bake in a tin where the mixture comes about one inch and a half thick, previously greasing the tin with cold butter and sprinkle with powdered sugar mixed with flour.

In these cakes with beaten whites the following method can also be followed: mix and stir first the yolks with the sugar, then put the flour then, after a good kneading, beat the whites until they are firm, pour two tablespoonfuls to soften the mixture, then the rest little by little.

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Corn Meal Cakes

Here are the ingredients that you will need:

Corn meal, seven and a half ounces,

Wheat flour, five and a half ounces,

Granulated sugar, five and a half ounces,

Butter, three and a half ounces,

Lard, two ounces,

A pinch of anise seed,

One egg.

Baking Directions:

Mix together the corn meal, the flour and the anise seed and knead with the butter, the lard and the egg that quantity that you can, forming a loaf that you will put aside. What remains is to be kneaded with water forming another loaf.

Then mix the two loaves and knead a little, not much because the dough must remain soft.

Flatten with the rolling pin until it becomes one quarter of an inch thick, sprinkle with flour, and cut in different sizes and shapes with thin stamps.

Grease a baking tin with lard, sprinkle, with flour, glaze with the egg, bake and dust with powdered sugar.

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Curly Tart


Sweet almonds with a few bitter ones, four ounces,

Granulated sugar, six ounces,

Candied fruits or angelica, 2½ ounces,

Butter, two ounces,

Lemon peel.


Mix two eggs with flour, flatten the paste to a thin sheet on a bread board and cut into thin noodles.

In a corner of the bread board make a heap of the almonds with the sugar, the candied fruit cut in pieces and the grated lemon peel. All this cut and crush so as to reduce the mixture in little pieces.

Then take a pie-dish and without greasing it, spread a layer of noodles on the bottom, then pour part of the mixture, then another layer of noodles and continue until there remains no more material, trying to have the tart at least one inch thick.

When it is so prepared cover with the melted butter, using a brush to apply it evenly.

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Mantua Tart


Flour, six ounces.

Sugar, six ounces.

Butter, five ounces.

Sweet almonds and pine-seeds, two ounces.

One whole egg.

Four egg-yolks.

A taste of lemon peel.

Baking Directions:

First work well with a ladle the eggs with the sugar, then pour the flour little by little, still stirring, and finally the butter, previously melted in a double steamer (bain-marie).

Put the mixture in a pie-dish greased with butter and sprinkled with flour or bread crumbs ground. On top put the almonds and the pine-seeds. Cut the latter in half and cut the almonds, previously skinned in warm water, each in eight or ten pieces.

This tart must not be thicker than one inch, so that it can dry well in the oven, which must not be too hot.

Sprinkle with powdered sugar and serve cold.

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Biscuits Sultan (Biscotto alla sultana)

Here are the ingredients that you will need:

Granulated sugar, six ounces.

Flour, four ounces.

Potato meal, two ounces.

Currants, three ounces.

Candied fruits, one ounce.

Five eggs.

A taste of lemon peel.

Two tablespoonfuls of brandy.

And now, the directions:

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.

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