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2020-11-21 00:45:29
Cookery
Cuoco. Libró per Casarie
Padua or Venice, 1820. 8vo.  230 x 180 mm., [9 x 7 inches].  44 leaves.  Bound in contemporary faded red silk boards, corners bumped, stained, covered with graffiti; head and tail of spine worn, remains of a piece of paper stuck to the lower board, marbled endpapers, more graffiti on the verso of the front free endpapers, light spotting throughout.Well written and legible text describing 300 recipes, each organized in alphabetical order, numbered and included in a carefully prepared index at the end of manuscript.  Among the many dishes described, there is Baccala in Pasticcio (fish pie with cod); Carbonata (beef stew made with red wine); Elexir Ratafia di China: Flan verde; Galatina (lemon flavored custard in a pastry shell); Lepre (hare); Mazapanni (marzipan); Pasta frolla (pastry dough); Ragú (tomato sauce with chicken livers); Sepape di Parigi (Parisian mustard); Torta di Ciocolata (chocolate torte); Vitello a ton (tuna with sardine flaroving); and Zuppa di Spinacci.  There are also several recipes for budino (puddings).It is probable that the manuscript was made in Padova or Venice.  One reason for this is the presence of a specialty dish called Galani, a sweet pasta that was pried in strips and eaten during Carnival.  There are also recipes for Polpettone all Padovana (a specialty meatloaf); Torta all Padovana (cake made with cornmeal); Crema di polenta; and Pasticcio polenta (lasagna made with polenta rather than pasta).  Polenta is a specialty of Venice.The paper is laid and carries the watermark of Honig & Zoonen , a Dutch papermaker who produced high quality pape … [Click Below for Full Description]
Bookseller: De Simone Company, Booksellers [United States]
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