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Ingredients Milk, 4/5 quart
Directions First prepare the almonds. Peel them in warm water and toast them; chop them very finely and add them to the compound.
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. |