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Peas with Corned Beef

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

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A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Method

  1. Put on the fire a hash of corned beef, garlic, parsley and oil, season with a little salt and pepper and when the garlic is browned, put the peas in.
  2. When they have absorbed the sauce, complete the cooking with broth or, failing that, with water.

Plating

Source Public domain in the USA
Credit

From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). 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.