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Puddings and Creams
Orange Ice/Granita di Aranci (using sliced oranges, sugar and water)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Italian Sherbet/Sorbetto (using grapefruit juice, orange juice, lemon juice, water and sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Spiced Figs with Cream (using cream, cinnamon, ginger and brown sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Figs Maria (using lady fingers, vanilla ice cream, macaroons and Marsala wine)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Fig and Date Sauce/Salsa di Fiche e Datteri (using preserved figs and blanched almonds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Fig and Almond Cream (using canned figs with syrup, toasted almonds and vanilla ice cream)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Fig cream/Crema di Fichi (using gelatine, hazelnuts, syrup and powdered sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Pistachio Custard/Spuma di Pistacchio (using gelatine, corn syrup, sugar, cream and almond extract)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Pistachio Ice Cream (using milk, sugar and egg yolks)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Tutti-Frutti Ice (with pistachio nuts, candied cherries and apricots, orange sherbet, pineapple sherbet and maraschino syrup)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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