4 medium sized potatoes
Salted water
4 eggs, separated
1 tablespoonful of chopped parsley
Pinch of cinnamon (optional)
Butter for frying

TO SERVE 4

Boil four medium sized potatoes in salted water, and when

cooked, drain and mash well, or pass through a ricer.

Mix with the lightly beaten yolks of four eggs, and a tablespoonful of chopped parsley, and, if liked, a pinch of cinnamon; finally stir in the stiffly beaten whites of the eggs, and fry, first on one side and then on the other, in hot butter.

Serve hot.

"Italian Cooking" by Dorothy Daly was published by Spring Books in London, England (There is no publication date given in the book itself, though The Boston Public Library's call number, "TX 723.D295 1900 Zx," suggests the book was published in 1900. However, this is a cataloging error. Possibly, the book was published in 1960 as some other sources might suggest. For the complete copyright-free text see www.archive.org. Image -- Vincent Van Gogh: Le semeur toile, 1888.

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