Gnocchi of Milk--a Dessert
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 cup of milk 1 level tablespoon of powdered starch 2 or 3 drops of vanilla extract 2 yolks of eggs 2 tablespoons of sugar Put all these ingredients together into a saucepan and mix together with a wooden spoon for a few moments.
- Then put onto the back of the stove where it is not too hot, and cook until the mixture has become stiff.
- Cook a few moments longer, stirring always;
- then turn out onto a bread-board and spread to a thickness of a finger and a half.
- When cold, cut into diamonds or squares the width of two fingers.
- Butter a baking-dish, and put the squares into it overlapping each other.
- Add a few dabs of butter here and there.
- Put another layer of the squares in the dish, more dabs of butter, and so on until the dish is full.
- Brown in the oven.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon