The Italian Cook Book

Practical recipes of the Italian cuisine, compiled for American kitchens in 1919 — every dish carrying its Italian name, from Brodo to Zabaione.

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Syrups (Sciroppi The syrups)

(Sciroppi) The syrups of acidulated fruits, diluted with ice water are refreshing and pleasant beverages, greatly appreciated during the summer months.

It is well, however, not to drink them until the digestion is completed, because they may disturb it, on account of the sugar that they contain. 209

← SabayonRed Currant or Gooseberry Syrup →