One pinch of salt
One tablespoon of sugar
A cup of milk
One-half scant cup of fine Indian meal
One level tablespoon of butter
Yolk of one egg
Little grated lemon-peel
Bread crumbs
Lard for frying

For garnish
Sugar

"Put one pinch of salt and one tablespoon of sugar into a cup of milk, and put it on to boil. As soon as it boils pour in, little by little, one-half scant cup of fine Indian meal, stirring constantly with a wooden spoon. Allow it to boil gently for twenty minutes. Take it off the stove, add one level tablespoon of butter and the yolk of one egg and a little grated lemon-peel. Beat up up well to mix the egg and butter. Then turn the mixture onto the bread-board, which has been dampened; spread it out to the thickness of a finger. Allow it to cool, then cut into squares of diamonds or little rounds, dip these into egg and then into the bread crumbs, and fry them in boiling lard, a few at a time. Sprinkle with sugar, and serve hot."

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.

Back to main list