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Italian Turta

A historical recipe from Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914).

A historical recipe

Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914). Project Gutenberg eBook #9464.

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 Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914). Digitised by Project Gutenberg, eBook #9464 (https://www.gutenberg.org/ebooks/9464). 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 a demonym leading its title: Italian (confidence 0.55). "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

  1. Cut very fine the tender part of one dozen artichokes.
  2. Take one loaf of stale bread crumbs, moisten and squeeze, and add three tablespoonfuls of grated cheese, three cloves of garlic, bruised, one onion chopped fine, several sprigs of parsley chopped fine, a little celery and half a cup of olive oil.
  3. Mix all together thoroughly with plenty of pepper and salt and make into a loaf.
  4. Bake slowly forty-five minutes.