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Mould of Peas or Beans

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.

Ingredients 3 ingredients

  1. 1 lb. green
  2. 2 tablespoons oil
  3. 3 eggs Grated cheese

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.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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

  1. Sformato di Fagiuolini o Piselli 1 lb.
  2. green or wax beans 1/4 onion A sprig of parsley A piece of celery 2 tablespoons oil or butter substitute 1 tablespoon flour 1 cup milk 3 eggs Grated cheese String the beans.
  3. Blanch them by throwing them into boiling water.
  4. As soon as the water has boiled again drain the beans and plunge them into cold water.
  5. Fry the finely chopped onion, parsley and celery in a tablespoon of oil.
  6. When the onion is a golden color add the beans and let them absorb the oil.
  7. Add just enough water to keep them from burning until the beans have simmered tender.
  8. Make a white sauce of the milk, flour and one tablespoon of oil.
  9. Beat the eggs.
  10. Let the beans and sauce cool a little.
  11. Then add the eggs, beans and a few tablespoons of grated cheese to the white sauce.
  12. Pour into a buttered mould.
  13. Bake or steam as a custard until firm, and serve hot.
  14. Peas are good cooked in the same way.
  15. Canned peas and beans may be used.
  16. This makes a very satisfactory luncheon dish.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Whisk
  • Chef's knife
  • Cutting board
  • Grater
  • Colander
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.