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Puddings and Creams
Grape Cream (made with gelatin, grape juice, cream and sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 tablespoon gelatin
1 cup grape juice
1/2 teaspoon lemon juice
3/4 cup cream, beaten stiff
1/4 cup cold water
dash of salt
1/2 cup sugar



Directions

Soak gelatine in cold water, dissolve over hot water and add grape juice, salt, lemon juice and sugar.

Chill, and when mixture begins to thicken, fold in whipped cream.

Pile into dessert glasses and leave in refrigerator until ready to serve.


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.

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