Budino di mandorle tostate/Pudding of roasted almonds

Milk, one quart
Sugar, three and half ounces
Sweet almonds, two ounces
Lady-finger biscuits, two ounces
Three eggs

"First prepare the almonds, that is to say skin them in warm water and toast them on the fire over a plate of iron or a stone, then grind very fine.



Boil the sugar and the lady-fingers, broken in little pieces in the milk, mixing well.



After half an hour of boiling, keeping always stirred, rub the mixture through a sieve. Then add the toasted and ground almonds.



When it is cold add the beaten eggs, pour it in a smooth mold, whose bottom will be covered with a film of liquefied sugar and cook in a double boiler, that is to say put the mold well closed in a kettle full of boiling water.



When cooked let it cool and place in ice-box before serving."

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........Photo: Mary Melfi.

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