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Ingredients One pint of Indian corn flour
Directions "Scald one pint of Indian corn flour in boiling water. Mix together one dessert-spoonful of butter, two lightly beaten-up eggs, one wine-glassful of cream and a little salt, add this to the corn flour, and drop the paste from a spoon into a well-buttered pan. Bake in a moderate oven."
Notes This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/ XXX Cookbooks in the Public Domain.... Photo: Mary Melfi. |