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Ingredients 2 cups of flour
Directions The pastry is made with 2 cups of flour, just over 2 1/3 tablespoons of butter, a little milk, and a pinch of salt.
Notes The recipe in this entry was taken from "Recipes of All Nations" which was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi. |