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Puddings and Creams
Black Pudding/Budino alla Mandorla Bruciata (using blanched almonds, brown sugar and egg whites)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 1/2 cups light brown sugar
1 1/2 cups almonds, blanched and chopped
1/8 teaspoon salt
6 egg whites, beaten stiff


Heat sugar in a saucepan until it begins to color, stir in almonds, and salt; pour into a buttered dish to cool.

When cool, pound to a powder, put through a sieve and fold into egg white; pour into a buttered mold, cover, and place mold in a pan of boiling water.

Bake in a moderate oven (350 degrees F.) about 45 minutes.

Serve 6.


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.

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