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Ingredients 6 or 8 sponge cakes in halves
Directions 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. Notes 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. |