This recipe is inspired by the work of Pellegrino Artusi, the father of Italian national cuisine who, in 1891, published the book "Science in the Kitchen and the Art of Eating Well". Many recipes, like this one, are naturally gluten-free and still very suitable for modern lifestyle.
parchment paper | |||
1 1/2 | potatoes, Yukon Gold (yellow flesh) | 300 g | |
1/2 cup | sugar | 110 g | |
2 | eggs size large | ||
1 | lemons, only the zest | 120 g | |
1 tsp | icing/confectioners' sugar | 3 g |
A hand-held or stand mixer will make things easier for this recipe.
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per 1 serving (70 g)
Amount % Daily Value |
Calories 130 |
Fat 2 g 3 % |
Saturated
0.5 g
3 % |
Cholesterol 60 mg |
Sodium 20 mg 1 % |
Carbohydrate 26 g 9 % |
Fibre 1 g 3 % |
Sugars 18 g |
Net Carbs 25 g |
Protein 3 g |
Vitamin A 2 % |
Vitamin C 9 % |
Calcium 1 % |
Iron 2 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Fruits | 0 |
Meat and Alternatives | ½ |
Other Foods | 1 |