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Ingredients Scarlet runners, snapped in two
Directions "Snap them in two in the middle and string them. Boil for three-quarters of an hour in salted water, then drain away the water, put in a little pepper and salt, and one or more (according to the quantity of beans) cupfuls of cream."
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. |