2 quarts water
1/4 lb. salt pork cut in small pieces
1 cupful shelled green peas
1 large or two small onions
1 small tin sweet corn
1 large carrot
1 head of celery
1/2 small spring cabbage
1/2 pound tomatoes
A handful of French beans, but in pieces
1/2 cupful of small macaroni, pastina (rice-shaped macaroni) or alphabet macaroni, small stars, or any of the small types
Salt and pepper to taste

"Fry the pork in a little lard until it is slightly brown; add onion cut small and cook till golden brown; add water and bring to the boil; add carrots and celery cut into small pieces; add shredded cabbage and lettuce, beans, peas and corn, salt and pepper to taste. Cover and allow to cook gently for about 1 1/2 hours. Twenty minutes before serving add the macaroni. Serve hot and with the soup hand-grated Parmesan to be added at will."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... P.S. I didn't try this particular recipe for minestrone but I have done very similar ones. Personally I would use a light chicken stock rather than plain old water to enhance the taste of the soup. Back in 1900 store-bought chicken stock was not available, so one would have had to do it from scratch. That wouldn't necessarily have been by itself a deterrent (Everything was made from scratch) what would have stopped home cooks from using chicken stock was its cost (Too high for the average household!). In the early part of the 20th century soup made with chicken was considered a real delicacy in Italy, especially in the countryside. Chicken soup was generally reserved for weddings, funerals and the like. So if one wants to know what minestrone tasted like in the early part of the 20th century then one would cook it as directed by Dorthy Daly. However, if one is simply looking for a recipe for an evening meal then it couldn't hurt to spice it up a bit.... Photo and notes: Mary Melfi.

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