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fried bread with raisins
Fried Bread with Raisins
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Stale bread, cut it into slices, crust removed

Lard for frying

For syrup
2 tablespoons of raisins
Raw ham, chopped into small pieces
A leaf of sage, chopped up
1 tablespoon of granulated sugar
2 tablespoons of vinegar

Cold cuts (optional)


"Take some rather stale bread, cut it into slices, removing the crust.

Fry the bread in lard, and then arrange it on a platter;

meanwhile prepare the raisins as follows: Take a small saucepan and put into it two tablespoons of good raisins, a good slice of raw ham chopped into small pieces, and a leaf of sage, also chopped up, one tablespoon of granulated sugar, and two tablespoons of good vinegar. Put these ingredients on the fire, and as soon as you have a syrup (stir constantly) pour the raisins onto the pieces of fried bread, and the sauce over and around them.

Served with cold meat these are very nice."


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...........P.S. This fried bread tastes better than one would expect. The sweet and sour syrup makes the dish rather exotic. Served as an entree with cold cuts it might make a splash at a small dinner party. Photo and notes: Mary Melfi.

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