Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
Puddings and Creams
Plum Foam/Spumoni di Susine (frozen plum syrup, grape juice, canned plums and water)
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)

Printer Friendly Version

Ingredients

1 cup syrup from plums
1/4 cup sugar
1/2 cup gape juice
8 plums, canned
1/4 cup water
sprinkle of powdered sugar



Directions

Combine syrup, plums and sugar in a saucepan, bring to a boil, and remove plums.

Add water and grape juice to the syrup, and freeze.

To serve, sprinkle plums with powdered sugar, place in individual glasses, and cover with the frozen mixture.

Serves 4.


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.

Back to main list