Gnocchi di latte
From The gourmet's guide to Europe, 1903
A layered custard dish.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 147. The excerpt below is the record exactly as published.
Gnocchi di latte are custards in layers, each of which is seasoned with either sugar or butter, or cinnamon or Parmesan cheese ; and Zuapa Inglese is a rich cake soused with 2 66 The Gourmet's Guide to Europe liqueurs and vanilla cream, covered with meringue and then baked. Uova di Bufola is a little ball of cheese made from buffalo’s milk
Cook this with the app: pantry check, scaling, and the assistant.