The Italian Cook Book

Practical recipes of the Italian cuisine, compiled for American kitchens in 1919 — every dish carrying its Italian name, from Brodo to Zabaione.

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Lentil Soup

(Zuppa di lenticchie) The lentil soup is prepared in the same way as the bean soup, only substituting lentils for beans. A good combination is that of lentils and rice. The nutritive qualities of the lentils are not sufficiently known in this country, but all books on dietetics speak very highly of them.

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