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Puddings and Creams
Italian almond pudding
Almond Pudding (with sweet and bitter almonds, milk, powdered sugar, bread crumbs, eggs and citron peel)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Recipes of Italian Cookery" by Maria Girnoci (London: Gaskill & Webb, 1892, 1900)

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Almond pudding
Italian Almond Pudding (using egg yolks, milk, sugar, lemon and ground almonds)
Originated from: Northern Italy
Occasion: Special events
Contributed by: Mary Melfi

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almond pudding
Almond Pudding (with eggs, cream and orange juice)
Originated from: Italy
Occasion: Special times
Contributed by: Courtesy of www.archive.org

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Burnt Almond Sauce/Salsa di Mandorle Tostate (using cream, brown sugar and butter)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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bodino di latte alla mandore
Bodino di latte alla Mandore/Milk Almond pudding (with bread, eggs and candied citron)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Pudding of Roasted Almonds (with sweet almonds and ladyfingers)
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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italian pudding
Gelato di Mandorla/Almond Cream Mold (using eggs, cream and blanched almonds)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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pudding alla dama
Pudding alla Dama (made with breadcrumbs, milk, almonds, eggs and flavored with candied orange peel)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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Ricotta Pudding (Using eggs, sweet and bitter almonds; flavored with lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Italian Cream Pudding/Pasticcio alla Crema (using egg yolks, sugar, macaroons, cream and lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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