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.
Known as an Italian recipe, with similar versions prepared across other nations.
Method
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Many of the recipes which have been written down just as they were given can be made more economical and no less delicious by the substitution of clarified drippings, vegetable shortenings and corn or nut oils for salt pork, butter or bacon.
Corn-starch is recommended for thickening instead of flour.
Anyone who does not care for as much cheese or tomato as the Italian likes, may omit them entirely or greatly reduce the quantity in most of the recipes and still have an excellent dish.
Italy
