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Ingredients Water, five ounces.
Directions Put it on the fire stirring continually and when it begins to stick to the ladle remove from the fire and whip to a stiff froth.
Notes The recipe in this entry was first published in "The Italian Cook Book, The Art of Eating Well, Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies and Syrups," compiled by Mrs. Maria Gentile (New York, Italian Book Co., 1919). For the complete copyright-free text visit www.archive.org. Photo: Wikipedia. |