Pudding of Hazelnuts
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pound of hazelnuts
- one quart of milk
- two third lb. lady fingers
- six eggs
Method
- Shell half a pound of hazelnuts in warm water and dry them well at the sun or on the fire, then grind them very fine, together with sugar, of a weight somewhat less than the nuts.
- Put one quart of milk on the fire, and when it begins to boil, put two third lb.
- lady fingers or macaroons crumbed and let it boil for five minutes, adding a small piece of butter.
- Rub everything through a sieve and put back on the fire with the nuts to dissolve the sugar.
- Let it cool and add six eggs, first the yolks, then the white beaten, pour in a mold greased with butter and sprinkled with bread crumbs ground fine.
- The mold must not be all full.
- Bake in the oven and serve cold.
- This dose will be sufficient for eight or ten persons.