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Ingredients Flour, about 9 ounces
Directions Knead the flour, butter, milk and salt into a loaf, neighter very soft nor too hard, and place it in a pan to rise.
Notes This recipe (#139) 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. |