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X Italian Soups
Chicken stock/Brodo di Capone (with carrots, potatoes, onion and tomato)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Chicken Broth (Brodo di Capone)

A fowl
2 quarts of water
2 small, new carrots or 1/2 of an old carrot
2 small potatoes
1 onion
1 tomato, fresh or canned

A few drops of caramel made with three tablespoons of granulated and a little water


"This is made like the meat stock, substituting a

fowl in place of the beef and bones....Boil the fowl and vegetables in two quarts of water over a slow fire ? adding pepper and salt. Skim occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup-strainer or cheese-cloth. This is the basis of all the following soups, except when otherwise stated. To make this stock richer, add a turkey leg to above receipt; boil one and a half hours, then add one-half a pound of finely chopped beef. Cook for half an hour longer, then strain. To make meat jelly, add a little gelatine to the soup stock five minutes before straining. To give a good dark color to the stock, add a few drops of "caramel," which is prepared in the following manner: Put three tablespoons of granulated sugar into a saucepan with a little water, and until the sugar has become dark and reddish; then add a little more water and boil again until the sugar is melted. Strain and pour into a bottle when the caramel will keep perfectly for several weeks."


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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