Ingredients
INDEX
NUMBERS REFER TO RECIPES
African hen, 143
***Almond, cake, [Italy Revisited/Cakes] 189
***Almond crisp cake, [Cakes] 193
***Almond (roasted) pudding, 205 [Puddings & Creams]
Anchovy sauce, 14
*** Apricot marmalade, 214 [Jams and Marmalades]
Artichokes, with butter, 31
Artichokes fried, 28
Artichokes in mold, 96
Artichokes steamed, 29
Artichokes stewed, 30
Artichokes stuffed, 105
Artichokes stuffed with meat, 106
Artichokes with sauce, 104
Asparagus, 114
B
Balsamella, sauce, 59
Bean soup, 7
Birds, 132
***Biscuit, 191 [Cookies without nuts]
***Biscuit, (ice), 216
***Biscuit, crisp, 183 [Cookies with Nuts]
***Biscuit soft, 184 [Cookies with Nuts]
***Biscuit sultan, 185 [Cookies without Nuts]
***Biscuit wafer, 194 [Cookies without Nuts]
***Blackberry syrup, 212 [Puddings & Creams]
Bread soup, 3
***Breast of veal stuffed, 80
Brittle (see crisp cake)
Broth, 1
Brown stock, 13
C
Cabbage, stuffed, 112
***Cake, almond, 189 [Cakes]
***cake, corn meal, 190 [Cookies without Nuts]
cake, crisp, 206
***cake, Madeleine, 192 [Cakes]
***cake, Margherita, 186 [Cakes]
***cake, portugaise, 196 [cakes]
cake, quince, 195
***Cakes, farina, 198 [Cakes]
Caper Sauce, 57
Cappelletti, soup, 2
Cauliflower, in mold, 95 ...
Cauliflower, with balsamella, 111 83
Celery, au jus, 166 116
Celery dressing 103 77
Celery fried, 168 117
Celery puree, 169 117
Celery sauce for, 167 116
Celery with butter, 165 . 115
***Chicken alla cacciatora, 35. 30
***Chicken boned and stuffed, 40 33
***Chicken breasts saute, 45 .. 37
***Chicken fried, 34 29
***Chicken saute, 142 102
***Chicken stuffed, 139 100
***Chicken stuffing, 64 51
***Chicken with ham, 141 ... 102
***Chicken with egg sauce, 44 37
***Chicken with sausages, 43 36
***Chicken with sherry, 42 .. 36
***Chicken with tomatoes, 41 35
***Chicken with sauce piquante, 140 101
Cod fish, boiled, 122, 123 . . 90-91
Cod croquettes, 125, 91
Cod fried, 124 91
***Corn meal, cake, 190 [Cookies without Nuts]
***Corn pie, 37
***Corn with sausages, 36 30
***Crisp cake in double boiler, 206 144
***Croquettes, fried, 67 53
***Curly tart, 188 129 [Pies and Tarts]
Currant, syrup, 209 146
Cutlets, chopped meat, 74 .. 58
***Cutlets, veal, 75 58
Cutlets, stewed, 73 57
***Cutlets, stuffed, 76, 138
D
Dog fish, fried, 126, 92
Dog fish, stewed, 127, 92
Duck, tame, 144, 104
Duck wild, 46, 38
E
Eels, stewed, 118 88
Eels with peas, 119 88 157
Eggs, scrambled, 181
Eggs with ham, 179
Eggs with onion sauce, 178
Eggs with tomato sauce, 180
Egg-plants, fried, 100
***Egg-plants in the oven, 102
Egg-plants stewed, 101 . .
F
***Farina, cakes, 198 [Cakes]
Farina tart, 200
Fish, with bread crumbs, 116
Fish cutlets, stewed, 116
Fry, Roman, 68, 69
G
***Gnocchi, 4
***Gnocchi milk, 207 [Cookies without Nuts]
H
Hare, roast, 135
Hare stewed, 51
I
***Ices, biscuits, 216 [Puddings & Creams]
***Ices, lemon, 217 [Puddings & Creams]
***Ices, orange, 219 [Puddings & Creams]
***Ices, strawberry, 218 [Puddings & Creams]
***Ices, tutti frutti, 221 [Puddings & Creams]
K
Kidney, broiled, 152
Kidney, fried, 153
Kidney, saute, 71 .,.
Kidney, sliced 151
Kidney, with anchovy, 150. .
Kidney, omelet, 33
L
Lamb, 147
***Lamb omelet, 33
***Lamb, shoulder. 79
***Lamb roast, 133
***Lamb with peas, 78
Lemon, ice, 217
***Lemon pudding, 204 [Puddings & Creams]
***Lemon syrup, 211 [Jams and Marmalades]
***Lentils, soup, 9
Liver, loaf, 89
M
***Macaroni, Napolitaine, 20
Macaroni fried with oil, 21
***Macaroni au gratin, 19
Macaroni a la Corinna, 18
Macaroni with anchovy sauce, 17
Macaroni with butter and cheese, 15
Macaroni with tomato sauce or brown stock, 16
Macaroons, 197
***Madeleine cake, 192 132 [Cakes]
***Mantona tart, 187 128 [Cakes]
***Margherita cake, 186 127 [Cakes]
Marmelade, apricot, 214 . . . 151
Meat, Genovese, 86 65
Meat Omelet, 77 60
Meat stuffing, 65 52
Milk gnocchi, 207 145
Minestrone, 9 11
Mushrooms, dried, 99 74
Mushrooms fried, 97 73
Mushroom sstewed, 98 ... 74
Mussels, with egg sauce, 120 89
with tomato sauce, 121 89
Mutton, cutlets, 84 54
Mutton, leg of, 72, 134 57-96
O
Omelet, curled, 60 47
Omelet lamb, 33 29
Omelet, veal kidney, 61 48
Onions, stewed, 160 112
Onions, stuffed, 159 112
***Orange, ice, 219 154 [Puddings & Ceams]
***Orgeat, syrup, 213 150 [Jams and Marmalades]
P
Panata, 3 7
Paste for frying, 63 50
Pavese soup, 10 11
***Peaches, stuffed, 206 Bis . . 144
Peas, with corned beef, 109 82
Peas, with ham, 108 81
Peas, with onion sauce, 117 80
Pigeon, surprise, 137 98
Pigeon, broiled, 148 106
(See Squabs)
Pistache, ice, 220
***Polenta pie, 37 31
***Polenta with sausages, 36, 163 30-113
Polpettone, 77 60
Pork liver fried, 66 53
Pork roast, 146 105
***Portuguese cake, 196 136 [Cakes]
Pot-roast, 130 94
Pot-roast with garlic, 131
Pot-roast larded, 136 98
***Potato pudding, 203 141 [Puddings & Creams]
***Preserve, quince, 215 151 158 [Jams and Marmalades]
Pudding, bread, 202
Pudding, Genovese, 88 ....
***Pudding, Hazelnuts, 182 . . . [Puddings & Creams]
***Pudding, Hazelnuts, lemon, 204 [Puddings & Creams]
***Pudding, potato, 203 [Puddings & Creams]
Pudding, rice meal, 201 ....
***Pudding, roasted almonds, 205 [Puddings & Creams]
***Puff Pastry, 62 [Pastries]
Q
***Quince, cake, 195 [Jams and Marmalades]
***Quince, preserve, 215 [Jams and Marmalades]
R
Rabbit, stewed, 52
***Raspberry syrup, 210 [Jams and Marmalades]
***Ravioli, 10
***Rice, cakes, 27 [Pies & Tarts]
Rice meal pudding, 201 . . .
Rice pancakes, 70
Rice pudding with giblets,
Rice tart, 199
Rice with saffron, 26
Risotto Milanaise, 22
Risotto with chicken giblets,
Risotto with lobster, 25 ...
Risotto with peas, 24
Risotto with saffron, 26 ...
Roast-beef, 128
Rolls, stuffed, 38
Roman fry, 68, 69
S
***Sabayon, 208 [Puddings & Creams]
Salmi of game, 50
Sauce, anchovy, 13
Sauce balsamella, 59
Sauce brown stock, 12
Sauce caper, 57
Sauce caper, for broiled fish, 56 .
Sauce green, 53
Sauce Genovese, 58
Sauce tomato, 12
Sauce white, 54
Sauce yellow, 55
***Sausages with corn meal, 163
Sausages with onions, 164 .
Soup, bean, 7
Soup bread, 7
Soup cappelletti, 2
Soup lentils, 8
Soup Pavese, 11
***Soup Queen, 6
Soup stock, 1 5 67 " vegetables, 5 8
Spaghetti, 11-15 13-17
(see Macaroni) 141
Spinach, side-dish, 113 84 140
Squabs, ragout, 48 39
Squabs stewed, 47 39 143
Squabs timbale, 49 40
(See Pigeons) 135
Squash, fried, 32 28 151
Squash stuffed, 91 69 42
Steak in the saucepan, 149 106 148
Stewed cutlets, 73 57 11
***Strawberry, ice, 218 154 25 [Creams and Puddings]
String beans in mold, 94 ... 71 140
String beans, saute, 92 70 55
String beans, with egg sauce, 93 71 66
String beans, Stufato, 170 117 139
String beans, French, 173 119 24
String beans, Milanaise, 172 ... 118 22
String beans, Southern, 171 118
Stuffing, chicken, 64 51 22
String beans, meat, 65 52 23
Sugo di carne, 13 15 23
Sweet-breads, 157 110 24
***Syrup, hard blackberry, 212 149 93 [Jams & Marmalades]
***Syrup lemon, 211 148 32 [Jams & Marmalades]
***Syrup orgeat, 213 150 54-55 [Jams & Marmalades]
***Syrup raspberry, 210 148 146 [Jams & Marmalades]
*** Syrup red currant, 209 146 41
T
***Tart, curly, 188 129 15 [Pies and Tarts]
***Tart farina, 200 139 46 [Cakes]
Tart Mantona, 187 128 14
*** Tart rice, 199 139 45 [Pies & Tarts]
Tenderloin, with Marsala, 85 65 45
Tart with spices, 158 111 43
Tomato sauce, 12 14 46
Tart stuffed, 110 82 14
Tongue, boiled, 154 108 43
Tongue stewed, 156 109 44
Tongue with olives, 155 ... 109 113
Tripe with gravy, 82 63 114
Trout, Alpine, 174 120 9
Trout fried, 176 121 9
Trout Lombard, 175 121
Trout with anchovies, 177 121 10
***Turkey, 145
***Tutti frutti, ice, 221 155 9
V
Veal, breast, 80 62 159
Veal cutlets, 75 68
Veal kidney with anchovy,
Veal liver, 161 113
Veal fried, 162 113
Veal in gravy, 83 63
Veal kidney sliced, 151 ... 107
Veal, roast, 129 94
***Veal stewed, 39 32
Veal with gravy, 81 . .
Veal with tunny, 90 . .
Vegetable chowder, 10
Vegetable soup, 7
W
***Wafer biscuits, 194
Whiting with anchovy sauce, 117
Z
***Zabaione, 208 [Puddings & Creams]
Zucchine, 32 62
*** The recipes marked with Astrix are currently available on this website, "www.italyrevisited.org," the remainder will soon be added.
Directions
Notes
"The Italian Cook Book, The Art of Eating Well, Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies and Syrups," was compiled by Mrs. Maria Gentile It was published in the U.S. in 1919. 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 Gentile's recipes will be available. The preface to Gentile's book states: "One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical. In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the
thriftiness of the Italian race, that it is economical? It has therefore been thought that a book of PRACTICAL RECIPES OF THE ITALIAN CUISINE could be offered to the American public with hope of success. It is not a pretentious book,
and the recipes have been made as clear and simple as possible. Some of the dishes described are not peculiar to Italy. All, however, are representative of the Cucina Casalinga of the peninsular Kingdom, which is not the least product of a lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense has been attained to a very high degree....." N.B. Wikipedia describes Mrs. Maria Gentile's cookbook as "a post-WWI effort to popularize Italian cooking in the United States."
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