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Ingredients Flour of Hungary, 1 pound
Directions Mix the two flours with sugar, and place this in a mound on the pastry board.
Notes This recipe (#358) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi. |