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Ingredients Two or three slices of white pumpkin
Directions "Cut two or three slices of white pumpkin into small dice. Put them into a sauce-pan with four ounces of butter, and cook till they take a golden color. Mince up one onion, some parsley, sweet basil, celery, thyme, and (for those who like it) one clove of garlic. Mix well, and add two cloves, one quart of water, and some butter, or pure olive oil, or both. Boil for one hour, serve very hot with croutons (fried bread)." Notes 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. |