Les Caglietta

Ingredients

• 4 pound soda crackers or bread sticks
• 4 whole eggs
• 134 cups whole sweet milk
• Y% pound ground cured ham
• 1 ounce grated parmesan cheese
• 1 teaspoon ground cinnamon
• 1 pinch black pepper
• 12 to 15 large cabbage leaves

Method

1. 1

   Soak crackers in milk until soft.

2. 2

   Mix with eggs, ham, cheese, and other ingredients.

3. 3

   Scald cabbage leaves, wrap mixture in leaves, and tie.

4. 4

   Boil in salted water for 30 minutes.

5. 5

   Serve as the main dish.

As published

This recipe was extracted from Waldensian cookery (1957), page 11. The excerpt below is the record exactly as published.

4 pound soda crackers or bread sticks 4 whole eggs 134 cups whole sweet milk Y% pound ground cured ham 1 ounce grated parmesan cheese 1 teaspoon ground cinnamon 1 pinch black pepper 12 to 15 large cabbage leaves Add salt only if necessary Soak crackers in milk until soft. Add eggs, ham, cheese, and all other ingre- dients except the cabbage leaves and mix thoroughly. Scald cabbage leaves with boiling water to make them pliable. Wrap 1 tablespoon full in each cabbage leaf and tie securely with white string. Place caliette in pot containing 3 quarts of vigorously boiling salted water and con- tinue to boil for % hour with cover on pot. Remove from pot and serve as the main dish with a salad. Makes six average servings. —Mrs. James Henry Pascal 36 BEEF Waldensian Cookery LES CAGLIETTA

Cook this with the app: pantry check, scaling, and the assistant.