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Puddings and Creams
Jelly Sauce (using jelly, orange rind and orange juice)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 orange rind, grated
1 cup preferred jelly
1 tablespoon orange juice (optional)



Directions

Beat the grated rind of orange with 1 cup of your favorite jelly.

If a thinner sauce is desired, add a tablespoon of orange juice.

This sauce is used in many ways, such as between layers of plain cake, or as filling for tarts.


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.... Photo: Mary Melfi.

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