Fritto of Vegetables
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
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 Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). 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 Tuscan cookery (Cooking, Italian -- Tuscan style); 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
- an ounce of fresh butter
- an ounce of white pounded sugar
- four tablespoonfuls of white sauce
- two tablespoonfuls of milk
Method
- Instead of chicken and calves’ brains mix minced mushrooms or truffles with the Béchamel and roll into balls.
- In winter, large yellow pumpkins and potatoes must be sliced.
- Jerusalem Artichokes ‘al Bianco.’ Clean and cut two dozen Jerusalem artichokes into pieces about half an inch long, wash and put them into a stew-pan with half an ounce of fresh butter, and a quarter of an ounce of white pounded sugar.
- Put them on a slow fire for a few minutes, add four tablespoonfuls of white sauce, eight of veal broth (or milk), and simmer until the Jerusalem artichokes are soft, then skim, mix the yolk of an egg with two tablespoonfuls of milk, pour it into the stew-pan, stir quickly, and serve hot.
- The Jerusalem artichokes must be well cooked, but not reduced to a pulp.