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.
Granulated sugar, nine ounces, Very fine Hungarian flour, five ounces, Sweet almonds with some bitter ones, two ounces, Six whole eggs and three egg yolks, Taste of lemon peel.
After skinning the almonds in warm water and drying them well, grind or better pound them well together with a tablespoonful of sugar and mix well with the flour. Put the rest of the sugar in a deep dish with the egg yolks and the grated lemon peel (just a taste) and stir with a ladle for a quarter of an hour. In another dish beat the six whites of egg and when they have become quite thick mix them with other ingredients stirring slowly everything together.
To bake place the mixture in a baking-tin greased evenly with butter and sprinkled with powdered sugar and flour.
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.
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.
Six eggs, Granulated sugar, nine ounces, Flour, four ounces, Potato meal, two ounces, Taste of lemon peel.