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Puddings and Creams
Pudding alla Contessa (sponge cakes layered with stewed fruit, flavored with orange flower water, garnished with amaretti))
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Recipes of Italian Cookery" by Maria Gironci (1900)

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6 or 8 sponge cakes in halves
stewed fruit
1 pint milk
4 well beaten yokes of eggs
1 tablespoonful orange flower water
1 teaspoonful cinnamon
1 tablespoonful sugar

garnish with amaretti.


Cut six or eight sponge cakes in halves, place on dish with alternate layers of stewed fruit, the last one must be of the fruit over the following mixture, put in pan one pint milk with four well beaten yokes of eggs, one tablespoonful orange flower water, one teaspoonful cinnamon and tablespoonful sugar, stir over slow fire until thickened, do not allow it to boil, garnish with amaretti.


The recipe in this entry was first published in "Recipes of Italian Cookery" translated and arranged by Maria Gironci (London: Gaskill & Webb, 1900). Photo: Mary Melfi.

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