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Ingredients 1 tablespoon gelatin
Directions Soak gelatine in cold water, dissolve over hot water and add grape juice, salt, lemon juice and sugar.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |