Egg yolks, 3
Powdered sugar, 2 ounces
Marsala or Madera wine, 6 spoonfuls
Rum, 1 spoonful, if desired
Cinnamon, 1 teaspoon

Beat the egg yolks with the sugar, until they are almost white.

Add the wine, mix and put it on a bright fire.

Stir continually; do not allow to boil; remove it when it begins to rise.

This recipe is sufficient for 4 persons, if served in glasses.

This recipe (#381) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image [behind pudding] Pablo Picasso, Le Moulin de la Galette, 1900.

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