One-half pound of vermicelli
Salted water for boiling vermicelli

Tossing sauce
Three anchovies, cut up fine
Four tablespoons of olive oil

"Take one-half pound of vermicelli, boil in salted water and drain. While boiling put into a saucepan three anchovies, cut up fine, with four tablespoons of olive-oil. Fry the anchovies in the oil, then put the vermicelli into the saucepan, mix well for a few moments on the fire, then 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. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi

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