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Puddings and Creams
Budino nero
Budino Nero/Italian Black Pudding using brown sugar, egg whites and blanched almonds
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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1 1/2 cups light brown sugar
1 1/2 cups blanched almonds, chopped
6 egg whites, beaten stiff
1/8 teaspoon salt


Put sugar into a saucepan and as soon as it begins to color,

stir in almonds and salt.

Turn into slightly buttered dish to cool; then pound to a powder and put through a sieve.

Beat egg whites until stiff but not dry, fold in powdered almonds, and place mixture in a buttered mold.

Cover, put on a trivet in a pan of boiling water and poach gently.

Serve cold.


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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