This site is the complete 1919 book The Italian Cook Book: The Art of Eating Well, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
Browse the Book
Soups
10 recipes
Pasta and Rice
16 recipes
Eggs and Omelets
8 recipes
Chicken and Game
18 recipes
Sauces and Meats
35 recipes
Vegetables
26 recipes
Fish and Shellfish
10 recipes
Roasts and Second Courses
55 recipes
Pastry and Sweets
27 recipes
Syrups and Ices
17 recipes
The Book
1 recipe
Highlights
Apricot Marmalade
(Conserva di albicocche) Use good and ripe apricots. It is a mistake to believe that jam or marmalade can be obtained with any…
Macaroni a La Corinna
(Maccheroni alla Corinna) Put on the fire a pot with two quarts of salted water to which add a small piece of butter. When it…
Roast of Lamb
(Arrosto d'agnello) Take a leg of lamb and season it with salt, pepper, oil and a drop of vinegar. Pierce it here and there with…
Orgeat
(Orzata) Sweet almonds with 10 or 12 bitter ones, seven ounces. Skin the almonds and grind them very fine, or better pound them…
Fried Egg-Plants
(Melanzane fritte) Egg-plant or, as they are also called, mad-apples are an excellent vegetable which may be used as dressing or…
String Beans in Mold
(Sformato di fagiolini) Take one pound of string beans, seeing that they are quite tender. Cut off the ends and remove the…