Ingredients
INDEX*
SOUPS
BROWN STOCK
***VEGETABLE CHOWDER/ Minestrone alla Milanese
FRENCH ONION SOUP/Minestra di Cipolla alia Francese
***PARADISE SOUP/Minestra del Paradiso
***PEA SOUP/Zuppa di Piselli
BEAN SOUP/Zappa di Fagiuoli
***QUEEN'S SOUP/Zuppa Regina
VEGETABLE SOUP/Zuppa Saute
SOUP WITH LITTLE HATS/Cappelletti all' uso di Romagna
RICE
MILANESE RICE/Risotto alla Milanese I
RICE WITH CHICKEN GIBLETS/ Risotto alla Milanese II
RICE AND PEAS/Risotto coi Piselli
VEGETABLES
STRING BEANS WITH EGG SAUCE/Fagiuolini in Salsa d'Uovo
FRIED CELERY/Sedano Fritto
BOILED CELERY/Sedano per Contorno
BOILED CAULIFLOWER/CavolSore in Umido
VEGETABLES ALLA NAPOLITANA/Giambotto alia Napolitana
EGGPLANT WITH TOMATO SAUCE/Melanzana in Umido
***BAKED EGGPLANT WITH CHEESE/Totino di Melanzana alla Parmigiana
POTATOES "STUFATO"/Stufato di Patate
MOULD OF PEAS OR BEANS/Sfoimato di Fagiuolini o Piselli
MOULD OF SPINACH/Stampa di Spinaci
TOMATOES WITH EGGS
CORN MEAL
***CORN MEAL LOAF/Pasticcio di Polenta
***POLENTA PIE
***Polenta Pasticciata
PASTAS
***GNOCCHI OF FARINA OR CORNMEAL/Gnocchi alla Romana
SPAGHETTI WITH ANCHOVIES
***SPAGHETTI ALLA NAPOLITANA
***NOODLES OR HOME MADE PASTA Tagliatelli Pasta Fatta in Casa
***RAVIOLI
***RAVIOLI WITH MEAT/Ravioli alla Genovese
NOODLES WITH HAM/Tagliatelle col Presciutto
SAUCES
BOLOGNESE SAUCE FOR MACARONI/Maccheroni alia Bolognese
***TOMATO SAUCE/Salsa di Pomidoro
WHITE SAUCE FOR BOILED ASPARAGUS OR CAULIFLOWER/Salsa Bianca
PIQUANT SAUCE/Salsa Piccante
FISH
SALMON ALLA FIORENTINA
CODFISH "STUFATO"/Stufato di Baccala
CODFISH CROQUETTES/Cottolette di Baccala
FRIED CHIPPED VEAL/Frittura Piccata
SCALLOPED MEAT/Piatto di Carne Avanzata
MEAT SOUFFLE/Flam di Carne Avanzata
MEAT OMELETTE/Polpettone
STEW OF BEEF OR VEAL WITH MACARONI/Stufato di Vitello con Maccheroni
MEATS
PIGEONS IN CORNMEAL/Piccioni con Polenta
SMOTHERED CHICKEN/Stufato di Polio
***CHICKEN ALLA CACCIATORA/Polio alia Cacciatora
BOILED FOWL WITH RICE/Lesso di Polio col Riso
STUFFING FOR ROAST CHICKEN OR TURKEY/Ripieno
DESSERTS
***CHOCOLATE PUDDING/Budino di Cioccolata
***ZABAIONE
***MOUNT BLANC
***NUT CAKE
***PASTA MARGUERITA
***BIGNE
*"Practical Italian Recipes for American Kitchens" does not include a "Table of Contents" or an "Index." The list was compiled from the recipes presented in the book itself. The recipes marked with Astrix*** are currently available on this website, "www.italyrevisited.org," the remainder will soon be added.
Directions
Notes
"Practical Italian Recipes for American Kitchens, sold for the Benefit of Italian War Orphans," was complied by Julia Lovejoy Cuniberti. It was published in Washington, D.C. in 1918. For the entire copyright-free cookbook see www.archive.org. Currently, only those recipes marked in the index with an Astrix*** are included on this website, www.italyrevisited.org, but soon all of Cuniberti's recipes" will be available.
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