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Puddings and Creams
Italian almond pudding
Budino di Mandorle/ Italian Almond Pudding using egg whites, flavored with lemon and powdered sugar
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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2 egg yolks
Juice of 1 lemon
1 cup powdered sugar
1 cup almonds, grated
Grated rind of 1 lemon
2 tablespoons cracker crumbs
4 egg whites

Lemon Sauce
3 lemons
4 ounces caster-sugar
1 ounce butter


Beat egg yolks to a cream with sugar, lemon rind and juice,

grated almonds and cracker crumbs.

Beat egg whites until stiff but not dry, and fold in.

Bake in a moderate oven (350 F. degrees).

Serve cold with lemon sauce.

For Lemon sauce

Put in a small saucepan the juice of three lemons and the grated rind of one, four ounces of castor-sugar, one ounce of butter, and half a pint of water.

Stir over very slow fire for ten or twelve minutes.


The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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