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Ingredients For crust
Directions Line a deep dish with puff paste, bake it,and fill it with sufficient apples, cooked in a syrup with vanilla and sugar to taste, and reduced rather thick.
Notes The recipe in this entry was taken from "With a Saucepan Over the Sea, Quaint and Delicious Recipes from the Kitchens of Foreign Countries" which was selected and compiled by Adelaide Keen. The cookbook was published in Boston by Little, Brown and Company in 1902. For the complete copyright-free book visit www.archive.org. Photo: Mary Melfi. |