2 large potatoes
2 tablespoons of cream or milk
2 tablespoons of butter
2 yolks of eggs

Soup stock

For topping
Parmesan cheese (optional)

"Boil the potatoes, then rub them through a sieve. Put them into a saucepan with the butter, a little salt, and the cream or milk. Simmer until it is thick, then add the yolks of the two eggs to form it into a pasta. Turn out onto the bread-board, cut into small dice, and throw them into the stock, which must be boiling. If desired, before serving sprinkle a little Parmesan cheese into the soup."

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. For a variety of recipes from this cookbook see Italy Revisited/"XXX Italian Cookbook by Antonia Isola"....Photo: Mary Melfi.

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