Vegetable Chowder
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
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.
Source and licence
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.
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
- Cut off the rind of 1/2 lb.
- salt pork and put it into two quarts of water to boil.
- Cut off a small slice of the pork and beat it to a paste with two or three sprigs of parsley, a little celery and one kernel of garlic.
- Add this paste to the pork and water.
- Slice two carrots, cut the rib out of the leaves of 1/4 medium sized cabbage.
- Add the carrots, cabbage leaves, other vegetables, seasoning and butter to the soup, and let it boil slowly for 2-1/2 hours.
- The last 1/2 hour add one small handful of rice for each person.
- When the pork is very soft, remove and slice in little ribbons and put it back.
- The minestrone is equally good eaten cold.