Italiandinner
Gnocchi
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 92. The excerpt below is the record exactly as published.
about half a pint of milk, salt, nutmeg, 4oz. of butter ; when boiling, remove from fire, and mix Jib. of sieved flour, stir over fire again a few minutes to form a thick paste, and add gradually, off the fire, five or six eggs, 4oz. of grated parmesan, rolled on floured board into size of Spanish olives, or pressed through a plain piping bag and tube, and blanched and served with cream sauce and cheese. Gniocchi
Cook this with the app: pantry check, scaling, and the assistant.