- 3 eggs
- ⅝ lb sugar
- lemon juice
- 1 cup milk
- 1 lb chestnut flour
- fresh yeast
In a fairly capacious bowl, beat the eggs with the sugar. Add the juice of a lemon, mix again, then pour into the mixture a glass of milk and amalgamate everything.
After sifting the chestnut flour, blend it gradually into the mixture. Add the fresh yeast dissolved in half a glass of warm water and salt to taste.
Lay out the mixture in an oven pan buttered and dusted with bread crumbs. Lay out a uniform layer of the mixture and leave to rise, covered, for 2 hours in a warm place.
Bake for 40 minutes in a moderate oven at 350°F.