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Garlic

A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).

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A historical recipe

Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.

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.

Method

  1. Garlic is an inoffensive and wholesome ingredient if properly handled.
  2. Used in small quantities and thoroughly cooked it gives an indescribable flavor that is never disagreeable.
  3. By "a clove of garlic" is meant one of the tiny sections of a whole garlic peeled down to its white, fleshy core.

Plating

Cookware for this recipe

  • Vegetable peeler
Source Public domain in the USA
Credit

From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). Public domain in the USA; its status may differ elsewhere.

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.