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Ingredients Sugar, 7 ounces
Directions Beat the egg yolks, butter and sugar in a pan; add the flour of potato and flour of wheat and work the entire compound for half an hour.
Notes This recipe (#340) 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. |