Two pounds of potatoes
Four ounces of good butter
A little salt
Half a tumbler of cream (or milk)
Six yolks of eggs

For topping soup
A little grated Parmesan cheese

"Boil and rub two pounds of potatoes through a sieve, put them in a sauce-pan with four ounces of good butter, a little salt, and half a tumbler of cream (or milk). Simmer unti it is thick like "Polentina," then add six yolks of eggs to consolidate it to a pasta. Cut into small dice, throw them into boiling soup, and cook for five minutes. Just before serving sprinkle a little grated Parmesan cheese into the soup."

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/ XXX Cookbooks in the Public Domain.... Photo: Mary Melfi.

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