Noodles with Ham
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
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.
Source and licence
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.
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 Italian cookery (Cooking, Italian); 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
Method
- Tagliatelle col Presciutto Noodles A slice of ham, fat & lean Oil or butter Carrot Celery Tomato paste Cut the ham into little pieces.
- Chop carrot and celery to equal the ham in quantity.
- Put them all on the fire with some butter.
- When the mixture is brown add a few tablespoons of tomato paste dissolved in a cup of hot water.
- Cook the noodles in water that is only slightly salted.
- Drain and dress with the sauce and grated cheese.
- The quantities to use in the sauce must be determined by the amount of noodles to be cooked.