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Ingredients 3 cups grape juice
Directions Beat the egg white with salt until frothy, add sugar and lemon rind gradually while beating.
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. |