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croccante a bagno maria
Crisp Cake in Double Boiler/Croccante a bagno maria (with almonds and milk)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Ingredients

Sugar, five and a half ounces
Sweet almonds, three ounces
Egg-yolks, five
Milk, one pint



Directions

"Skin the almonds and chop them in little pieces abut as big as a grain of wheat. Put on the fire two thirds of the sguar and when it is all melted pour the almonds and stir continually with the ladle until they have taken the color of cinnamon. Then put them in a tin greased with butter and when they are cold,pound them very fine with the remaining third of sugar. Add the yolks and then the milk, mix well and pour the mixture in a mold with a hole in the middle and greased evenly with butter. Place the mold in a double boiler so that it will be cooked by steam."


Notes

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... P.S. I tried this recipe and found it to be extremely difficult to do. I improvised and managed to get something that might resemble a croccante, but I was disappointed with its taste. I certainly would not do this recipe again. Photo: Mary Melfi.

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