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Ingredients 10 1/2 ounces currants
Directions Remove the stems from the currants, put them on the fire with the water, and add the sugar when they are boiling.
Notes The recipe in this entry was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. The book was published by S.F. Vanni in New York in 1945. For the complete text see www.archive.org. Image: New York Public Library Digital Gallery. |