Eggs "Alla Sciarmante"
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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Hard boil four eggs;
- cut into several pieces.
- Then prepare the following: Boil down to a syrup one heaping tablespoon of sugar, rind of one-quarter of lemon, one scant cup of water, and a little piece of cinnamon.
- Then remove the lemon-rind and the cinnamon, and add one cup of milk or cream.
- When heated through, take off of fire, and add the yolks of four eggs, beating well together.
- Then pour the sauce over the hard-boiled eggs in a shallow baking-dish, put it in a very moderate oven, and bake.
- Before serving squeeze on a little lemon juice and garnish with squares of fried bread.