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Ingredients juice and pulp of 3 tangerines
Directions Combine sugar, peel, gelatine and water in a sauce pan and stir until sugar is dissolved; boil 3 minutes and cool.
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....Image -- Claude Monet: Still Life, Apples and Grapes, 1880. |