Fried Bread with Raisins
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.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- two tablespoons of good raisins
- one tablespoon of granulated sugar
- two tablespoons of good vinegar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take some rather stale bread, cut it into slices, removing the crust.
- Fry the bread in lard, and then arrange it on a platter;
- meanwhile prepare the raisins as follows: Take a small saucepan and put into it two tablespoons of good raisins, a good slice of raw ham chopped into small pieces, and a leaf of sage, also chopped up, one tablespoon of granulated sugar, and two tablespoons of good vinegar.
- Put these ingredients on the fire, and as soon as you have a syrup (stir constantly) pour the raisins onto the pieces of fried bread, and the sauce over and around them.
- Served with cold meat these are very nice.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon