Celery Fried
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Cut off the green leaves, and cut the stalks of the celery in pieces about an inch long.
- Wash them and then put them into boiling water for fifteen minutes.
- Then dry on a napkin.
- Beat up an egg with a little stock, or hot water, add salt and pepper, dip the celery in, then roll it in bread crumbs, and fry in boiling lard.
- Cut off the green leaves, clean and wash the celery stalks, and then throw them into boiling water and boil fast for twenty minutes.
- Drain, dry well, put them on a dish, and pour a pint of tomato sauce, or tomato paste diluted with hot water, over them.