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Ingredients One quart of French beans, cut into pieces about an inch long
Directions "Remove the strings and the ends from one quart of French beans and cut them into pieces about an inch long. Put them into cold water for twenty or thirty minutes, then dry, and
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. A variety of recipes can also be found on this website.... Photo: Mary Melfi. |