Simple Italian Cookery
Antonia Isola
1912
This cookbook is an historic account.
It records a unique time in American culinary history, when newly arrived Italian housewives were creatively improvising traditional old-world dishes with food-stuffs found in the American market place. It presents the beginning of Italian / American Cuisine.
Here is a grand celebration of the art of making fine, traditional meals from very basic and inexpensive ingredients.
It is a pleasure to explore and an enjoyment to try these old recipes. You will likely find a long forgotten dish that was once a family favorite.
There is definitely a place for this new edition on the bookshelf in the modern kitchen.
Zuppa di Merluzzo
Minestra di Riso
Zuppa di Zucca
Ravioli Dolce
Migliaccio di Farina Gialla
Gnocchi of potato
Eggs alla Milanese
Pumpkin alla Parmegiana
Zuppa di Lattuga
Vermicelli with olive oil and anchovies
Ravioli of curds and spinach
Sicilian macaroni with eggplant
Polenta alla Toscana
Hot Piquante sauce
Eggs alla Benedettina
Cream of lemon sauce
Fresh cod fish al vino bianco
Onions alla Veneziana
Celery fried
Fried bread with raisins
Tomato Pudding
Involtini of beef alla Siciliana
Polpettone alla Napolitana
Bocconcini
The Cardinal's salad
Chestnuts alla Lucifero
Milk of almond ice
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