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Puddings and Creams
Maraschino Sauce (using cream, maraschino liqueur and powdered sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 cup cream, whipped
1/4 cup powdered sugar
3 tablespoons maraschino liqueur



Directions

Place the bowl containing cream over a bowl of chopped ice, add maraschino liqueur and beat, adding sugar gradually until it becomes a thick froth.

Note: One tablespoonful of rum may be used instead of the maraschino liqueur, if preferred.


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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