Gnocchi of Milk

Ingredients

• 1 cup milk
• 3 drops vanilla
• 1 tablespn. cornstarch
• 2 egg yolks
• 2 tablespoons sugar

Method

1. 1

   Put all these ingredients together in a saucepan.

2. 2

   Mix well, then put on stove and let cook slowly until thick.

3. 3

   When cold serve with milk or cream.

Nutrition per serving

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 12. The excerpt below is the record exactly as published.

cups milk I tablespoon sugar Peel pumpkin, cut into pieces; cook slowly in water with butter, sugar, and salt for two hours on the back of the stove. Drain and add to milk, which has been heated. Bring to a boil before serving. Brodo di Lenticchio (Lentil Soup) 3 tablespns. dried lentils 2 tablespoons milk i tablespoon butter 4 cups soup stock Cover lentils with water and simmer until soft; put through sieve. Melt butter in saucepan, add lentils and milk ; mix well. Add a cup of stock, and this to three cups hot stock. Some of the Italian soups more nearly resembling our own are minestrone alia Milanese, or vegetable chowder, brodo di capone, or chicken soup, and brodo di came, or vegetable and beef soup. Milk may be given plain or in custards, as in gnocchi of milk, or in zabione. ITALIANS 27 Gnocchi of Milk I cup milk 3 drops vanilla 1 tablespn. cornstarch 2 egg yolks 2 tablespoons sugar

Cook this with the app: pantry check, scaling, and the assistant.