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Archive recipe

Italian Bread

A historic Australian dish of flour, sugar, eggs, well beaten, fresh butter and lemon-peel. Adapted from Italian Bread, from The English and Australian Cookery Book (1864).

Adapted from Italian Bread, in The English and Australian Cookery Book (1864), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/italian-bread-2.md.

Ingredients

The dish

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Italian Bread

archive.org

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Produce

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Dairy & Eggs

Pantry / Durable

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Cooking Instructions

  1. Make a stiff dough with flour, sugar, eggs, butter, and lemon-peel

  2. Mix them in a pan with a wooden spoon

  3. If the dough is not firm, add more flour and sugar

  4. Turn it out of the pan, and work it slightly

  5. Cut it into the shape of round long biscuits

  6. Glaze them with the white of an egg

Adapted from Open Recipe Archive · The English and Australian Cookery Book (1864; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)