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Puddings and Creams
italian rice pudding
Pudding of Roasted Almonds/Budino di Mandorle Arrostite (using ladyfingers, eggs, sugar and milk)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Bosten, 1937)

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1 quart milk
3 1/2 ounces sugar
2 ounces sweet almonds
2 ounces lady fingers
3 eggs


Skin the almonds in warm water and toast them on the fire over an iron plate or a stone, then grind them very fine.

Boil the sugar, and the lady fingers, which have been broken in small pieces, in the milk, mixing well.

Stir cosntantly.

Cook for half an hour and then force the mixture through a sieve.

Add the toasted, ground almonds.

When cool add the beaten eggs and pour into a smooth mold, the bottom of which has been covered with a film of liquified sugar.

Cook in a double boiler.

Cool and place in ice-box before serving.


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] -- Edgar Degas: Danseuse au Boquet Saluant, around 1877/78.

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