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Ingredients 1 teaspoon gelatine
Directions Soak gelatine in cold water, then dissolve in 1/3 cup scalded milk; slowly add the remaining milk, sugar, corn syrup, salt, and vanilla; strain and chill.
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 -- Leo Gausson: Sous-bois, 1888. |