Ingredients
CONTENTS***
Soups
Macaroni and other Pastes
Rice, Etc.
Sauces
Eggs
Fish
Vegetables
Meats
Salads
Desserts
----------------------------
Title Index
SOUPS [for recipes see Italy Revisited/ X Italian Soups)
BEEF SOUP STOCK (Brodo di Carne)***
CHICKEN BROTH (Brodo di Capone)***
RICE SOUP (Minestra di Riso)***
STRACCIATELLA SOUP (Minestra di Stracciatella)***
VEGETABLE CHOWDER (Minestrone alla Milanese)***
FISH BROTH (Brodo di Pesce)***
CODFISH SOUP (Zuppa di Merluzzo)***
LENTIL SOUP (Brodo di Lenticchie)***
VEGETABLE SOUP (Zuppa alla Primaverile)***
LETTUCE SOUP (Zuppa di Lattuga)***
PUMPKIN SOUP (Zuppa di Zucca)***
POTATO SOUP (Zuppa alla Provinciale)***
MACARONI AND OTHER PASTES (see Italy Revisited/X Italian Pasta Dishes)
GNOCCHI OF FARINA (Gnocchi di Semolina)
GNOCCHI OF POTATO
MACARONI WITH TOMATO SAUCE (Maccheroni al Sugo)***
MACARONI WITH MEAT AND SAUCE (Maccheroni al sugo di Carne)***
MACARONI WITH BUTTER AND CHEESE (Maccheroni al Burro)***
SICILIAN MACARONI WITH EGGPLANT***
VERMICELLI WITH OLIVE-OIL AND ANCHOVIES***
VERMICELLI WITH OLIVE-OIL, OLIVES, CAPERS, AND ANCHOVIES***
VERMICELLI WITH FISH***
SPAGHETTI WITH TUNNY-FISH***
TIMBALE OF VERMICELLI WITH TOMATOES (Neapolitan Receipt)***
MACARONI "ALLA SAN GIOVANNELLO"***
RIBBON MACARONI (Pasta fatta in Casa. Fettuccini)***
RAVIOLI WITH MEAT***
RAVIOLI WITH BRAINS***
RAVIOLI OF CURDS AND SPINACH***
SWEET RAVIOLI (Ravioli Dolce)***
TIMBALE OF MACARONI***
RICE TIMBALE***
TIMBALE OF RIBBON MACARONI***
RICE, ETC.(see Italy Revisited/X Italian Rice and Polenta Dishes)
CHICKEN WITH POLENTA***
RICE WITH PEAS***
RICE "ALLA ROMANA" (Risotto alla Romana)***
RISOTTO "ALLA NOSTRALE"***
RICE WITH BUTTER AND CHEESE (Riso in Bianco)***
RICE WITH TOMATOES***
RICE WITH TOMATOES "ALL' INDIANA"***
RISOTTO WITH HAM***
RICE WITH MUSHROOMS***
POLENTA CROQUETTES***
POLENTA (Indian Meal)***
POLENTA FRITTERS***
POLENTA "ALLA TOSCANA"**
POLENTA CAKE (Migliaccio di Farina Gialla)
POLENTA PASTICCIATA***
POLENTA WITH CHOPPED SAUSAGES***
SAUCES (See Italy Revisited/Italian Sauces)
ROUX FOR SAUCES***
AGRO DOLCE SAUCE***
BECHAMEL SAUCE NO. 1***
BECHAMEL SAUCE NO. 2***
TOMATO SAUCE NO. 1***
TOMATO SAUCE NO. 2***
TOMATO SAUCE NO. 3***
BUTTER SAUCE***
LOMBARDA SAUCE***
"ALLA PANNA" SAUCE***
MEAT SAUCE***
ECONOMICAL SAUCE***
HOT PIQUANTE SAUCE***
PIQUANTE SAUCE WITH EGG***
EGGS (see Italy Revisited/Italian Egg and Cheese Dishes)
EGG CROQUETTES***
EGGS WITH PEAS***
EGGS "ALLA MILANESE"***
CREAM OF LEMON SAUCE***
EGGS "ALLA SCIARMANTE"***
EGGS WITH PIQUANTE SAUCE***
EGGS "ALLA MONACHILE"***
EGGS "ALLA FIORENTINA"***
LIGHTNING OMELETTE***
EGGS "ALLA PIACENTINA***
EGGS "ALLA BENEDETTINA"***
EGGS "ALLA ROMANA"***
FISH (see Italy Revisited/X Italian Fish and Sea Food Dishes)
CODFISH "ALLA GIARDINIERA"***
CODFISH WITH EGG SAUCE***
CODFISH "ALLA MARINAIA"***
FRESH CODFISH "AL VINO BIANCO"***
CODFISH WITH GREEN PEPPERS***
VEGETABLES (see Italy Revisited/Italian Vegetable and Side Dishes)
ONIONS "ALLA PARMEGIANA"***
ONIONS "ALLA VENEZIANA"***
LIMA BEANS WITH HAM***
FRIED SQUASH, PARSNIPS, CELERY, AND MUSHROOMS***
PUMPKIN "ALLA PARMEGIANA"***
FRIED PUMPKIN***
SPINACH "ALLA ROMANA"***
SPINACH SOUFFLE***
SPINACH "IN RICCIOLI"***
SPINACH IN A MOLD WITH MUSHROOMS***
FLAN OF VEGETABLES***
LETTUCE IN THE OVEN***
CUCUMBERS "ALLA TOSCANA"***
CAULIFLOWER "IN STUFATO"***
CELERY FRIED***
CELERY WITH TOMATO SAUCE***
TOMATOES "ALLA PIEMONTESE"***
TOMATOES "ALLA SPAGNUOLA"***
TOMATOES WITH EGGS***
TOMATO PUDDING***
STRING-BEANS "IN FRICASSEA"***
STRING-BEANS WITH TOMATOES***
FRIED BREAD WITH RAISINS***
MEATS (see Italy Revisited/X Italian Meat Dishes)
BOCCONCINI***
FRIED SWEETBREADS, CROQUETTES, LIVER, ETC***
GOLDEN BREAD***
SWEETBREADS***
FRIED BRAINS***
CALF'S LIVER FRIED***
LITTLE FILETS "ALLA NAPOLITANA" ***
INVOLTINI OF BEEF "ALLA SICILIANA"***
Meat with Ribbon Macaroni***
Meat "ALLA NAPOLITANA"***
SALADS (see Italy Revisited/Italian Vegetable and Side Dishes)
SALAD "DEL PREVOSTO"***
THE CARDINAL'S SALAD***
ENDIVE SALAD***
ITALIAN SALAD***
"ALLA POLLASTRA" SALAD***
ALLA MACEDOINE" SALAD***
DESSERTS
CHESTNUT FRITTERS*** (see Italy Revisited/Fritters)
CHESTNUTS "ALLA LUCIFERO"*** (see Italy Revisited/Nougats)
GNOCCHI OF MILK -- a dessert*** (see Italy Revisited/Cookies without Nuts)
HOT WINE *** (see Italy Revisited/ Puddings and Creams)
MILK OF ALMOND ICE*** (see Italy Revisited/Puddings and Creams)
PEACHES WITH WINE*** (see Italy Revisited/Puddings and Creams)
*** All the recipes published in "Simple Italian Cookery" by Antonia Isola in 1912 are available on this website, "www.italyrevisited.org."
Directions
ALPHABETICAL INDEX
A
Agro Dolce Sauce, 29.
Alla Macedoine Salad, 59.
Alla Panna Sauce, 31.
Alla Pollastra Salad, 59.
B
Bechamel Sauce, 25.
Sauce No. 1, 29.
Sauce No. 2, 30.
Beef Soup Stock, 3, 4.
Bocconcini, 56.
Bread, Fried, with Raisins, 50.
Bread, Golden, 51.
Butter Sauce, 31.
C
Calf's Brains, Fried, 52.
Liver, Fried, 53.
Cardinal's Salad, 58.
Cauliflower "in Stufato," 47.
Celery, Fried, 43, 48.
Celery with Tomato Sauce, 48. 63.
Chestnut Fritters, 60.
Chestnuts "alla Lucifero," 60.
Chicken, Broth, 4.
Chicken with Polenta, 24.
Codfish, "alla Giardiniera," 39.
Codfish, "alla Marinaia," 39, 40.
Codfish, "alla Vino Bianco," 40.
Codfish Soup, 5.
Codfish with Egg Sauce, 39.
Codfish with Green Peppers, 40, 41.
Cream of Lemon Sauce, 35.
Cucumbers "alla Toscana," 47.
D
"Del Prevosta" Salad, 58.
Desserts, Section on, 60-62.
E
Economical Sauce, 32, 33-
Egg Croquettes, 53, 54.
Egg Croquettes with Piquante Sauce, 22
Eggs, Section on, 35-40.
Eggs,"alla Benedettina," 38.
Eggs, "alla Fiorentina," 36.
Eggs,"alla Milanese," 35.
Eggs, "alla Monachile," 36.
Eggs, "alla Piacentina," 37.
Eggs, "alla Romana," 38.
Eggs, "alla Sciarmante," 35.
Eggs, Lightning Omelette, 37.
Eggs, with Peas, 35.
Endive Salad, 64.
F
Filets, little, "alla Napolitana," 54.
Fish Broth, 5.
Fish, Section on, 39-41.
Flan of Vegetables, 46.
Fried Squash, Parsnips, Celery, and Mushrooms, 43.
Fritters, Polenta, 22.
Fritters,Chestnut, 60.
Gnocchi, of Farina, 27.
Gnocchi of Milk, 28.
Gnocchi of Potato, 27.
Golden Bread, 51.
H
Hot Piquante Sauce, 33.
Hot Wine, 61.
I
Indian Meal (Polenta), 22.
Involtini of Beef "alla Siciliana," 54.
Italian Salad, 59.
L
Lamb's Brains, fried, 52.
Lentil Soup, 6.
Lettuce in the Oven, 46.
Lettuce Soup, 7.
Lima Beans with Ham, 43.
Little Filets "alla Napolitana," 54.
Lombarda Sauce, 31.
M
Macaroni and Other Pastes, Section on, 9-17.
Macaroni, "alla San Giovannello," 13.
Macaroni Ribbon, 14.
Macaroni Sicilian, with Eggplant, 11.
Macaroni Timbale of, 16
Macaroni Timbale of Ribbon, 17.
Macaroni with Butter and Cheese, 10.
Macaroni with Meat and Sauce, 10.
Macaroni with Tomato Sauce, 9.
Macaroni with Meat, Sauce, 25, 31, 32, 38.
Macaroni with Ribbon Macaroni, 56, 57.
Meats, Section on, 51-57.
Milk of Almond Ice, 61, 62.
Mushrooms, Fried, 43.
Mushrooms with Rice, 22.
O
Onions "alla Parmegiana," 42.
Onions "alla Veneziana," 42.
Parsnips, Fried, 43.
Peaches with Wine, 61.
Piquante Sauce with Eggs, 36.
Polenta, "alla Toscana," 23.
Polenta Cake, 26, 27.
Polenta Croquettes, 53.
Polenta Fritters, 22, 23.
Polenta Indian Meal, 22.
Polenta Pasticciata, 25.
Polenta Pasticciata with Chicken, 24.
Polenta Pasticciata with Chopped Sausages, 24.
Polpettone "alla Napolitana," 55, 56.
Potato Soup, 8.
Pumpkin, "alla Parmegiana," 43.
Pumpkin Fried, 44.
Pumpkin Soup, 7, 8.
R
Ravioli, of Curds and Spinach, 15.
Ravioli Sweet, 15.
Ravioli with Brains, 15.
Ravioli with Bread, 14.
Rice, etc., Section on, 18-28.
Rice, "alla Nostrale," 19, 20.
Rice "alla Romana," 19.
Rice Soup, 4.
Rice Timbale, 17.
Rice with Butter and Cheese, 20.
Rice with Ham, 21
Rice with Mushrooms, 22.
Rice with Peas, 18.
Rice with Tomatoes, 20, 21.
Rice with Tomatoes "all' Indiana," 21;
Rice/Risotto "alla Nostrale," 19.
Rice with Ham, 21.
Roux for Sauces, 29.
S
Salads, Section on, 58-59.
Sauces, Roux for, 29.
Sauces, Section on, 29-34.
Sausages, Chopped, with Polenta, 24.
Soups, Section on, 3-8.
Spaghetti with Tunny-fish, 12.
Spinach, alla Romana," 44.
Spinach in a mold with Mushrooms, 45, 46.
Spinach "in Riccioli," 45.
Spinach Souffle, 44, 45.
Squash, Fried, 43.
Stracciatella Soup, 4.
String-beans, "in Fricassea," 49.
String-beans with Tomatoes, 50.
Sweetbreads, Fried, 52.
T
Timbale, of Macaroni, 16.
Timbale of Ribbon Macaroni, 17.
Timbale of Vermicelli with Tomatoes, 13.
Tomato Sauce, 9, 10.
Tomato Sauce No. 1, 30.
Tomato Sauce No. 2, 30.
Tomato Sauce No. 3, 30.
Tomato Pudding, 49.
Tomatoes, "alla Piemontese," 48.
Tomatoes, "alla Spagnuola," 48.
Tomatoes with Eggs, 49.
Tomatoes with String-beans, 50.
V
Vegetables, Section on, 42-50.
Vegetable, Chowder, 5.
Vegetable Soup, 6, 7.
Vermicelli, Timbale of, with Tomatoes, 13.
Vermicelli with Fish, 12.
Vermicelli with Olive-oil and Anchovies, 11.
Vermicelli with Olive-oil, Olives, and Anchovies, 11.
W
Wine, Hot, 61.
Notes
"Simple Italian Cookery" by Antonia Isola (Mabel Earl McGinnis) was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org. Currently, only those recipes marked in the index with Astrix*** are included on this website, www.italyrevisited.org, but soon all of Isola's "Simple Italian Cookery" will be available.... BIOGRAPHY: "Antonia Isola (May 16, 1876, New York - ), is the pseudonym of Mabel Earl cGinnis. She was the daughter of John McGinnis and Lydia Olivia Matteson, and wife of Norvell Richardson. She wrote Simple Italian Cookery, published by Harper and Brothers, February, 1912. It was the first Italian cookbook to be published in the US. She had lived in Rome for some years, and was well-versed in Italian food, but the publishers chose the pseudonym to impart "authenticity" to the work. There is no evidence that she published any other work or that the pseudonym was used for any other work."
Retrieved from "http://en.wikipedia.org/wiki/Antonia_Isola."
|
