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Ingredients eight ounces sweet almonds, blanched
Directions Take eight ounces sweet and two of bitter almonds, put in very hot water, remove the skins and dry in cloth, put in mortar with one white of egg (to prevent the almonds getting oily) when well pounded and reduce to a paste, put in pan with one pint milk and reduced to a paste, put in pan with one pint milk and four ounces powdered sugar nearly boiling; add eight ounces bread crumbs soaked in milk and strained, stir over slow fire for six or seven minutes, remove from fire, when nearly cold, stir well in four yolks of eggs and two whites beaten separately adding two ounces shredded candied citron peel, when all well mixed together, nearly fill a tin well greased with melted butter, place a saucepan lid or saucer at the top of tin either cook in bain marie or put in slack oven for about 30 minutes. Very good and light. Notes The recipe in this entry was taken from the fourth edition of "Recipes of Italian Cookery" translated and arranged by Maria Gironci which was published in 1900 by Gaskill & Webb in London, England.... Photo: Mary Melfi. |