2 cups milk
3 eggs
1 1/2 squares unsweetened chocolate
1/4 cup sugar
3 oz. ground macaroons

"Make a custard of the eggs, milk, sugar and chocolate. Cook it in a double boiler until it thickens. Take from the fire and add the finely ground macaroons, stirring and beating the mixture until it is smooth. Pour into a buttered mould and chill thoroughly on the ice."

This recipe was taken from "Practical Italian Recipes, sold for the Benefit of Italian War Orphans," by Julia Lovejoy Cuniberti. It was published in Washington, D.C. in 1918. 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 quite delicious. Actually, I also used the pudding as a nougat filling (Thickened it by adding flour to the mixture) and that worked quite well. Photo: Mary Melfi.

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