12 egg yolks
12 level teaspoons sugar
1 small wine glass of 1/2 whiskey and 1/2 Marsala for each egg, or 12 glassfuls

(You may use all Marsala or any strong white wine)
(A half of an eggshell may be used for a measurement)

Lady fingers, or sponge cake or macaroons

Beat eggs about 1/2 hour so or until thick and lemon colored, slowly add sugar beating all the time.

Add liquid slowly and keep on beating.

Cook over very low flame stirring constantly (otherwise it will form lumps) -- advisable to cook in enamel pan -- and cook very slowly about half hour or until thick enough, and pour over very slowly about half hour or until thick enough, and pour over lady fingers, or sponge cake or macaroons, whichever preferred.

(This recipe is only enough for about 6 people, but it can be increased.)

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at pds.lib.harvard.edu/pds/view. Image [underneath pudding] -- Ivan Rabuzin: Girl with Sun.

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