Vegetable Chowder
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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.
Credit
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). 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.
Ingredients
- 2 slices of lean pork
- 1 tablespoon of peas
- 2 tomatoes
- 2 onions
Method
- 1/2 quart of stock 2 slices of lean pork, or a ham bone 2 tomatoes, fresh or canned 1 cup of rice 2 tablespoons of dried beans 1 tablespoon of peas, fresh or canned 2 onions Put into the stock the slices of pork, cut into small pieces;
- or, if desired, a ham bone may be substituted for the pork.
- Add the tomatoes, cut into small pieces also, the onions, in small pieces, and the rice.
- Boil all together until the rice is cooked.
- Then add the beans and the peas and cook a little longer.
- The soup is ready when it is thick.
- If desired, this chowder can be made with fish broth instead of the stock, and with the addition of shrimps which have been taken from their shells.
- This dish can be served hot or cold.
Plating
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