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Puddings and Creams
Toasted Almonds Pudding (using milk, sugar, almonds, lady fingers and eggs)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Ingredients

Milk, 4/5 quart
Sugar, 3 1/2 ounces
Sweet almonds, 2 ounces
Lady Fingers, 2 ounces
Eggs, 3



Directions

First prepare the almonds. Peel them in warm water and toast them; chop them very finely and add them to the compound.

The toasted almonds will give an ashy color to the pudding and their taste will call forth praise.

This pudding can be frozen before being served and can be covered with cream.


Notes

This recipe (#370) 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.

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