1 quart and 1 cup milk
10 eggs, beaten lightly
2 cups sugar
2 teaspoons cocoa
6 slices white bread, diced
1/2 cup water
1/2 cup rum
maraschino cherries

Mix milk, eggs, cocoa and 1 cup of sugar; set aside.

Make a syrup of water and 1 cup of sugar; bring to a boil and let brown.

Line a mold with the syrup, pour in egg mixture, cover with bread, and steam 2 hours.

Do not lift cover for full period of steaming time.

Unmold, cool, and decorate with cherries; cover with rum and slice.

Serves 12.

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: Max Liebermann: Jardin d'une brasserie munichoise, 1884.

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