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X Italian Egg and Cheese Dishes
Eggs "alla Piacentina" (with beaten egg whites and cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Whites of four eggs
Egg yolks
One rounded tablespoon of melted butter
A little salt and pepper
Very thin slices of cheese, Parmesan or Gruyere


"Take the whites of four eggs, and beat until stiff.

Then add the yolks and one rounded tablespoon of melted butter, and a little salt and pepper. Take a small baking-dish, butter it well, and put in the bottom a layer or two of very thin slices of cheese, Parmesan or Gruyere. Put into the oven for a few moments until thoroughly heated, then pour on the whites of eggs mixed with the other ingredients, put back in the oven, and serve when the eggs are a golden brown."


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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