Ingredients
RECIPE TITLE INDEX from "The Italian Cook Book" by Olga Ragusa from Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well (1945)
1. Broth
2. Broth for Sick People
3. Gelatin
4. Beef Gravy
5. Tomato Gravy
6. Cappelletti in the Style of Romagna
7. Tortellini Italian Style (Agnellotti)
8. Tortellini a la Bolognese
9. Panata***
10. Noodles of Wheat
11. Gnocchi
12. Whole Wheat Pudding in Soup
13. Soup of Paradise
14. Soup with Shredded Meat
15. Soup with Ricotta
16. Soup with Semolino (Wholewheat) Nuts
17. Soup with Ricotta Tiles (Mattoncini)
18. Soup of Angel Bread
19. Soup of Potato Balls
20. Soup with Rice Balls
21. A Two-Color Soup
22. Stuffed Soup
23. Split Pea Soup
24. Soup a La Sante
25. Soup with Meat Gravy
26. Soup with Egg Bread
27. Queen Soup
28. Rice, Hunter Style
29. Rice and Sausage
30. Cuscus
31. Minestrone
32. Passatelli Made with Farina
33. Rice with Fresh Squash
34. Tortelli
35. Mashed Pea Soup with Lean Meat
36. Bean Soup
37. Lentils Soup
38. Frog Soup
39. Soup with Broth of Mullet
40. Grayling Soup and Pastine or Noodles
41. Soup of Mashed Dry Peas
42. Tagliatelle with Ham Gravy
43. Green Tagliatelle
44. Tagliatelle in Romagna Style
45. Black Risotto with Cuttle-Fish in Florentine Style
46. Rice with Peas
47. Rice with Tomato Sauce
48. Risotto in Milanese Style I.
49. Risotto in Milanese Style II.
50. Risotto in Milanese Style III.
51. Risotto with Fish Soup
52. Macaroni in Bolognese Style
53. Macaroni with Sardines in Sicilian Style*** [See Italy Revisited/X Italian Pasta Dishes]
54. Macaroni in French Style*** [See Italy Revisited/X Italian Pasta Dishes]
55. Macaroni in Neapolitan Style*** [See Italy Revisited X Italian Pasta Dishes]
56. Potato Gnocchi
57. Cornflour Gnocchi
58. Noodles with Rabbit Sauce
59. Noodles with Hare
60. Ravioli
61. Ravioli in Romagna Style
62. Ravioli in Genoese Style
63. Spaghetti with Anchovies
64. Spaghetti in Rustic Style*** [See Italy Revisited/X Italian Pasta Dishes]
65. Spaghetti and Peas*** [See Italy Revisited/X Italian Pasta Dishes]
66. Minestra of Mashed Vegetables
67. Capers Crostini (Toast)
68. Crostini with Tartufi (Truffles)
69. Crostini with Chicken Liver
70. A Variety of Crostini
71. Crostini of Chicken Liver and Anchovies
72. Crostini Fioriti
73. Salsa Verde
74. Sauce of Capers and Anchovies
75. Sauce Maitre D'Hotel
76. Meatless Sauce for Spaghetti
77. White Sauce
78. Tomato Sauce
79. Mayonnaise Sauce
80. Piquant Sauce I.
81. Piquant Sauce II.
82. Yellow Sauce for Boiled Fish
83. Caper Sauce for Boiled Fish
84. Sauce in Genoese Style for Stewed Fish
85. The Sauce of the Pope
86. Truffle Sauce
87. Balsamella Sauce
88. Green Pepper Sauce
90. Omelet in Sandals (Zoccoli)
91. Onion Omelet
92. Spinach Omelet
93. Frizzled Omelet as a Side Dish
94. Foil Dough for Pastry
95. Semi-Foil Dough
96. Liquid Dough for Fritters (Pastella)
97. Stuffing for Chicken
98. Meat Stuffing for Foil-Dough Pies
99. Fried Stuffed Dough
100. Fried Apples
101. Fry of Ricotta
102. Fried Fennel
103. Fried Peaches
104. Fried Pork Liver
105. Mixed Fry in Bolognese Style
106. Fry in Roman Style I.
107. Fry in Roman Style II.
108. Rice Fritters I.
109. Rice Fritters II.
110. Farina Fritters
111. Fried Artichoke
112. Fried Young Squash I.
113. Fried Young Squash II.
114. Doughnuts (Ciambelline)*** [See Italy Revisited/Fritters]
115. Crescioni
116. Croquettes
117. Sweet-Bread Croquettes
118. Rice Croquettes
119. Mixed Rice Croquettes
120. Rice Pears
121. Lamb Meat in Omelet
122. Gilt Fowl I.
123. Gilt Fowl II.
124. Chicken in Hunter Style
125. Fried Chicken with Tomatoes
126. Liver Fried with White Wine
127. Fried Cream I.
128. Fried Cream II.
129. Head of Lamb
130. Lamb Liver and Chitterlings in Bolognese Style
131. Lamb Fried in Bolognese Style
132. Fried Rabbit
133. Stuffed Cutlets
134. Stuffed Bread
135. Milk-Fed Veal Cutlet
136. Fry a la Gardisenda
137. Brains, Sweet-Breads, Tender Heads, etc.
138. Crestine (Garlic Toast)
139. Donzelline (Fritters) Stuffed with Salted Anchovies*** [See Italy Revisited/Fritters]
140. Aromatic Donzelline
141. Semolino (Farina) Gnocchi
142. Gnocchi in Roman Style
143. Polenta of Yellow Flour and Sausages*** [For recipe see Italy Revisited/ Italian Rice and Polenta Dishes]
144. Seasoned Polenta (Pasticciata)
145. Macaroni with Pangrattato (Grated Bread)*** [See Italy Revisited/X Italian Pasta Dishes]
146. Macaroni with Balsamella Gravy
147. Dressed Lamb Chops
148. Stuffed Rolls
149. Corn Pudding I.***
150. Corn Pudding II.***
151. Eggs and Sausage
152. Sausage and Grapes
153. Rice as a Side Dish
154. Artichokes Cooked in a Baking Pan
155. Tortino of Tomato (Tomato Pie)
156. Mayonnaise Salad
157. Book-Like Pizza*** [See Italy Revisited/Fritters]
158. Stracotto of Veal
159. Odd Stracotto
160. Fricando (Special Pot Roast)
161. Fricasse
162. Cibreo or Fricassee
163. Stuffed Boneless Chicken
164. Chicken in Peasant Style
165. Chicken with Marsala Wine
166. Chicken with Egg Sauce
167. Chicken Breasts a la Saute
168. Wild Duck
169. Domesticated Duck
170. Pigeon Ragout
171. Pigeon Cooked in English Style
172. Manicaretto or Pigeons (Ragout)
173. Timbale of Pigeons
174. Thrushes with Olives
175. Stewed Blackbirds
176. Birds in Salmi
177. Rabbit Stew
178. bitter-Sweet Wild Boar
179. Wild Boar Between Two Fires
180. Bitter-Sweet Tongue
181. Fried Kidneys
185. Beef a la Brace
186. Scaloppine Livornese Style (Scallops)
187. Scaloppine of Chopped Meat
188. Scaloppine Genoese Style
189. Stuffed Braciuoline (Stuffed Meat rolls)
190. Rolls of Loin of Park (Braciuoline nella scamerita)
191. Braciuoline in Peasant Style
192. Ham Cutlets
193. Meat Balls
194. Polpettone (Meat Loaf)
195. Meat Loaf made with Raw Meat in Florentine Style
196. Lamb and Peas in Romagna Style
197. Lamb Fricassee (Trippato)
198. Shoulder of Lamb in Hungarian Style
199. Head of Lamb
200. Stew of Muscles
201. Stew of Breast of Milk-Fed Veal with Fennel
202. Milk-Fed Veal in Guazzetto
203. Stuffed Breast of Milk-Fed Veal
204. Beef Seasoned with Cloves
205. Tripe with Sauce
206. Tripe with Eggs
207. Tripe in Corsican Style
208. Milk-Fed Veal Liver in Military Style
209. Mutton Loin Cutlets and Veal Chops in Finanziere Style
210. Filetto with Marsala Wine (Sirloin)
211. Meat in Genoese Style
212. Pie of Semolino and Meat stuffing
213. Pie of Rice with Gravy and Chicken Liver
214. Genoese Puding (Budino)
215. Macaroni Pudding*** [See Italy Revisited/X Italian Pasta Dishes]
216. Pie of Fricassee
217. Pie of Rice and Chicken Liver
218. Pigeon Roast, with Peas
219. Pot Roast of Boiled Meat
220. Osso Buco
221. Tongue Alla Scarlatta
222. Veal with Sauce of Tuna Fish
223. Capon in Galantine
224. Arista, Pork Loin in Chops
225. Cold Partridge Pie
226. Rabbit Bread
227. Liver Bread
228. Liver Pie
229. Rabbit Meat Pie
230. Stuffed Young Squash
231. Young Squash with Fish Stuffing
232. String Beans and Young Squash Saute
233. String Beans with Egg Sauce
234. String Beans with White Sauce
235. String Beans with Vanilla Flavor
236. String Beans, Aretina Style
237. Beans All'Uccelletto
238. Loose Fresh Beans as a Side Dish
239. String Beans Pie
240. Cauliflower Pie
241. Spinach Pie***
242. Artichoke Pie
243. Finocchi (Fennel) Pie
244. Fried Mushrooms
245. Stewed Mushrooms
246. Triped Mushrooms
247. Griddled Mushrooms
248. Dry Mushrooms
249. Eggplant
250. Fried Eggplant
251. Stewed Eggplant
252. Griddled Eggplant
253. Eggplant Pie
254. Bitter-Sweet Scallions
255. Stewed Scallions
256. Side Dish of Celery
257. Whole Lentils as a Side-dish
258. Artichokes with Gravy
259. Artichokes Ritti
260. Artichokes Stuffed with Meat
261. Stuffed Artichokes
262. Grilled Artichokes
263. Dry Artichokes Preserved for Winter
264. Peas I.
265. Peas II.
266. Peas with Smoked Ham
267. Peas with Dry Meat
268. Cauliflower with Balsamella
269. Sauerkraut I.
270. Sauerkraut II.
271. Broccoli or Talli Di Rape in Florentine Style
272. Stuffed Cabbage
273. White Cabbage as a Side Dish
274. Side Dish of Black Cabbage
275. Fennel with White Sauce
276. Fennel as a Side Dish
277. Potato Saute
278. Truffled Potatoes
279. Tortino of Young Squash
280. Spinach as a Side Dish
281. Spinach in the style of Romagna
282. Asparagi
283. Young Squash Pie
284. Mushroom Pie
285. Green Cabbage as a Side Dish
FISH DISHES
286. Cacciucco I.
287. Cacciucco II.
288. Fish al Piatto
289. Boiled Fish
290. Fish Cuts with Gravy
291. Nasello Palermo Style
292. Sole on the Gridiron or Fried
293. Filet of Sole with Wine
294. Mullets on the Gridiron Sailor Style
295. Mullets, Leghorn Style
296. Lobster
297. Eels, Florentine Style
298. Eels with Sauce
299. Fish Cake
300. Baccala, Florentine style
301. Baccala, Bolognese style
302. Baccala, Bitter Sweet
303. Grilled Baccala
304. Cutlets of Baccala
ROASTS
305. Roast Milk-Fed Veal
306. Arrosto Morto
307. Arrosto Morto Seasoned with Garlic and Rosemary Leaves
308. Roast of Birds
309. Lamb Roast all'Arentina
310. Roast of Leg of Mutton
311. Roast of Hare
312. Arrosto Morto Lardellato
313. Roasted Stuffed Beef Braciuola
314. Stuffed Chicken
315. Rabbit Roast
316. Chicken in Devil Style
317. Pollo in Porchetta
318. Guinea Hen
319. Roast Duck
321. Steak, in Florentine Style
322. Fried Steak
PASTRY
323 -- Strudel*** [see Italy Revisited/Pies and Tarts]
324 -- Gateau A'La Noisette*** [see Italy Revisited/Cakes]
325 -- Baba*** [See Italy Revisited/Cakes]
326 -- Foiled Marchpane or Sweet Bread*** [See Italy Revisited/ Pastries]
327 -- Crispy Cookies*** [See Italy Revisited/Cookies with Nuts]
328 -- Soft Cookies*** [See Italy Revisited/Cookies without Nuts]
329 -- Cookies, Sultan Style*** [See Italy Revisited/Pies and Tarts]
330 -- Brioches (A sort of muffin)*** [See Italy Revisited/Pastries]
331 -- Marguerite Bread***
332 -- Pie, Mantovan Style*** [see Italy Revisited/Pies and Tarts]
333 -- "Curly" Pie I *** [see Italy Revisited/Pies and Tarts]
334 -- "Curly" Pie II *** [See Italy Revisited/Pies and Tarts]
335 -- Meringue Pie [See Italy Revisited/Pies and Tarts]
336 -- Pine-Seed Pie (Pinoli Pie)*** [see Italy Revisited/Pies and Tarts]
337 -- Bocca di Dama I.*** [See Italy Revisited/Cakes]
338 -- Bocca di Dama II.*** [See Italy Revisited/Cakes]
339 -- Neapolitan Pastry***
340 -- Genoese Pastry*** [See Italy Revisited/Pastries]
341 -- Crustings*** [See Italy Revisited/Pies and Tarts]
342 -- Cornflour Cakes*** [See Italy Revisited/Cookies without Nuts]
343 -- Cenci (Rags)*** [See Italy Revisited/Fritters]
344 -- Livornese Cake (Stiacciata alla Livornese)*** [See Italy Revisited/Holiday Breads]
345 -- Sponge Cake*** [See Italy Revisited/Cakes]
346 -- Biscuit (Biscotto)
347 -- Chocolate Biscuit*** [See Italy Revisited/Cookies without Nuts]
348 -- Pasta Maddalena*** [See Italy Revisited/Cookies without Nuts]
349 -- Pizza, in Neapolitan Style*** [See Italy Revisited/Pies and Tarts]
350 -- Stuffed Pizza*** [See Italy Revisited/Pies and Tarts]
351 -- Pies (Crostate)*** [See Italy Revisited/Pies and Tarts]
352 -- Almond Cake (Croccante)*** [See Italy Revisited/Nougats]
353 -- Sponge Cake Roll (Salame inglese)*** [See Italy Revisited/Cakes]
354 -- Almond Cookies I. (Amaretti)*** [See Italy Revisited/Cookies with Nuts]
355 -- Almond Cookies II.*** [See Italy Revisited/Cookies with Nuts]
356 -- Rice Cakes (Pasticcini di riso)*** [See Italy Revisited/Pies and Tarts]
357 -- Semolino Cakes*** [See Italy Revisited/Cakes]
358 -- Tea cakes (Pastine pel the)*** [See Italy Revisited/Cookies without Nuts]
359 -- Rice Pie*** [See Italy Revisited/Pies and Tarts]
360 -- Ricotta Pie (Torta di Ricotta)*** [See Italy Revisited/Pies and Tarts]
361 -- Potato Pie (Torta di Patate)*** [See Italy Revisited/Pies and Tarts]
362 -- Semolino Pie***
363 -- Currants, in English Style*** [Jams and Marmalades]
364 -- Semolino Pudding*** [See Italy Revisited/Puddings and Creams]
365 -- Rice Pudding*** [See Italy Revisited/Puddings and Creams]
366 -- Ricotta Pudding*** [See Italy Revisited/Puddings and Creams]
367 -- Pudding in Neapolitan Style*** [See Italy Revisited/Pies and Tarts]
368 -- Lemon Pudding*** [See Italy Revisited/Puddings and Creams]
369 -- Chocolate Pudding*** [See Italy Revisited/Puddings and Creams]
370 -- Toasted Almonds Pudding*** [See Italy Revisited/Puddings and Creams]
371 -- Bianco Mangiare*** [See Italy Revisited/Puddings and Creams]
372 -- Cake to be served with Zabaione
373 -- Cream*** [See Italy Revisited/Pies and Tarts]
374 -- Whipped Custard*** [See Italy Revisited/Puddings and Creams]
375 -- Migliaccio di Romagna*** [See Italy Revisited/Pies and Tarts]
376 -- Stuffed Peaches***
377 -- Apples in Jelly***
378 -- Apricots in Syrup (Alicocche in Composta)***
379 -- Pears in Syrup (Pere in Composta)***
380 -- Suprise Cake***
381 -- Zabaione*** [See Italy Revisited/Puddings and Creams]
382 -- Orzata*** [See Italy Revisited/Jams and Marmalades]
383 -- Apricot Preserve*** [See Italy Revisited/Jams and Marmaldes]
384 -- Rosolio*** [See Italy Revisited/Jams and Marmaldes]
385 -- Macedonia***
386 -- Quince Preserve*** [See Italy Revisited/Jams and Marmaldes] [see Italy Revisited/Jams and Marmaldes]
*** The recipes marked with Astrix are currently available on this website, "www.italyrevisited.org," the remainder will soon be added.
Directions
The following list of recipes from "The Italian Cook Book" by Olga Ragusa from Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well (1945)are presently available at www.italyrevisited.org.
CAKES
o Baba
o Bocca di Dama I (Sweet Heart Cheek)
o Bocca di Dama II (Sweet Heart Cheek)
o Gateau A'La Noisette
o Semolino Cakes
o Sponge Cake
o Sponge Cake Roll
COOKIES WITH NUTS
o Amaretti Almond Cookies
o Crispy Cookies
COOKIES WITHOUT NUTS
o Soft Cookies
o Chocolate Biscuit
o Cornflour Cakes
o Pasta Maddalena
o Tea Cakes
FRITTERS
o Book-like Pizza
o Cenci (Rags)
o Donzelline
o Doughnut
JAMS AND MARMALADES
o Orzata
o Apricot Preserve
o Rosolio
o Quince Preserve
HOLIDAY BREADS
o Baba
o Livornese Cakets (Ciambelline)
NOUGATS
o Almond Cake (Croccante)
PASTRIES
o Brioches
o Genoese Pastry
PIES AND TARTS
o Cookies, Sultan style
o Cream
o Crustings
o Curly Pie I
o Curly Pie II
o Meringue Pie
o Migliaccio di Romagna
o Pie, Mantovan Style
o Pies/ Crostate
o Pine Seed Pie (Pinoli Pie)
o Pizza, in Neapolitan Style
o Potato Pie
o Pudding in Neapolitan Style
o Rice Cakes (Pisticcini di riso)
o Rice Pie
o Ricotta Pie (Torta di Ricotta)
o Stuffed Pizza
o Strudel
PASTRIES
Foiled Marchpane or Sweet Bread
PUDDINGS AND CREAMS
o Bianco Mangiare
o Chocolate Pudding
o Lemon Pudding
o Macedonia
o Ricotta Pudding
o Rice Pudding
o Semolino Pudding
o Toasted Almonds Pudding
o Whipped Custard
o Zabaione
X ITALIAN PASTA DISHES
o Macaroni in French style
o Macaroni in Neapolitan Style
o Macaroni Pudding
o Macaroni with Pangrattato
o Macaroni with Sardines in Sicilian Style
o Spaghetti in Rustic Style
o Spaghetti with Peas
X Italian Soups
o Panata
X Italian Vegetable Dishes and Side Dishes
o Corn Pudding I.
o Corn Pudding II.
o Spinach Pie
Notes
"The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa was published by S.F. Vanni in New York in 1945. The original cookbook from which the recipes were taken was first published in 1891 under the title: "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie." It is sold in English under the title, "Science in the Kitchen and the Art of Eating Well." Since then many editions of Pellegrino Artusi's classic cookbook have been published and millions of copies ..... N.B. Technically, a book has to have been published prior to 1921 in the United States for it to be in the public domain, but sometimes the author and/or his heirs, place the book in the public domain so that individuals can have access to it. Pellegrino Artusi's original book definitely is in the public domain. Because "traditional" recipes don't belong to any one individual, it seems the recipe ingredients cannot be copyrighted, though it is possible that the word-for-word directions given in any one recipe might be. sold. In any case Olga Ragusa's "The Italian Cook Book" can be found in its entirety at www.archive.org..... |
