I have an old recipe book that refers to something called "malaga". While I'm quite familiar with the place, I don't know what I could put in as an ingredient that might be "malaga". The recipe is for Malaga Cream from Price's Treasury of Great Recipes.
Anyone care to help me with, perhaps, a picture or description of a malaga?
Anyone care to help me with, perhaps, a picture or description of a malaga?





