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

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Hard boil four eggs, divided in half

Two tablespoons of vinegar
One tablespoon of sugar (brown or white)
Fifteen almonds, chopped up fine
A small piece of candied citron
A pinch of cinnamon, cloves, pepper, and salt
A little flour


"Hard boil four eggs, divide them in half, and pour over them the following sauce: Put two tablespoons of vinegar into a saucepan and one tablespoon of sugar (brown or white), fifteen almonds chopped up fine, and a small piece of candied citron. Let it boil for a little while, then add a pinch of cinnamon, cloves, pepper, and salt, and if too acid add a little water. Before taking off the stove add a little flour to give body to the sauce. Pour over the eggs and serve."


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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