2 eggs
1 tablespoon grated Parmesan
1 1/2 pints chicken broth
2 teaspoons fine semolina

"Beat eggs, and blend with semolina and cheese, add a cupful of cold broth, and beat well. Bring the remainder of the broth to the boil, and slowly add the egg mixture, beating with a fork or whisk; allow to cook slowly for four or five minutes before serving. The eggs will appear as little flakes or 'rags' ["stracciatella"] in the soup."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published in 1900 by Spring Books in Great Britain. For the complete copyright-free 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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