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Jams and Marmalades
Red Currant or Gooseberry Syrup/Sciroppo di ribes (using sugar and citric acid)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)
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Currants in English Style (using sugar and water)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)
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Tuttti-Frutti (Italian way of preserving mixed fruits, using brandy)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "With a Saucepan Over the Sea" by Adelaide Keen (Little, Brown and Co.,1902)
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Roman Punch (using lemons, oranges, brandy, rum or champagne)
Originated from: Rome, Lazio, Italy
Occasion: Any time & special times
Contributed by: Taken from "The White House Cookbook" by F.L. Gillette & Hugo Ziemann (1887)
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Roman Punch (made with sugar, lemons and rum)
Originated from: Rome, Lazio, Italy
Occasion: Any time & special times
Contributed by: Taken from "Around-the-World Cook Book" (The Century Co., 1913)
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Rosolio (using alcohol, oranges, water, saffron and powdered sugar)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)
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Quince Cake/Cotognata (Quince paste made with quinces and sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)
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Quince Preserve (using quinces and powdered sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)
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Preserve of Quince/Conserva di cotogne soda (using quinces and sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)
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Orzata/Barley Water (using sweet and bitter almonds, water, fine sugar and orange blossom water)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)
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