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X Italian Egg and Cheese Dishes
Eggs "alla Sciarmante" (with hard-boiled eggs, syrup and cinnamon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Four hard-boiled eggs, cut into several pieces

One heaping tablespoon of sugar
Rind of one-quarter of lemon
One scant cup of water
A little piece of cinnamon
One cup of milk or cream

A little lemon juice

Squares of fried bread


"Hard boil four eggs; cut into several pieces. Then prepare the following: Boil down to a syrup one heaping tablespoon of sugar, rind of one-quarter of lemon, one scant cup of water, and a little piece of cinnamon. Then remove the lemon-rind and the cinnamon, and add one cup of milk or cream. When heated through, take off of fire, and add the yolks of four eggs, beating well together. Then pour the sauce over the hard-boiled eggs in a shallow baking-dish, put it in a very moderate oven, and bake. Before serving squeeze on a little lemon juice and garnish with squares of fried bread."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It 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....Photo: Mary Melfi.

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