Milanese Style Toast by Mrs. Cuneo

Milanese Style Toast by Mrs. Cuneo

Mrs. Cuneo’s Milanese Style Toast

This Milanese style toast is an Italian recipe.  I haven’t pinned down who Annie Cuneo is for sure.  There are so many families in San Francisco with the last name of Cuneo, but looking through where they were born, almost all were from Italy.

The recipe is simple, but doesn’t give exact measurements.  I was able to find a newspaper ad from 1913 that said one quart of olives was 30 cents.  So 10 cents would be about 1 1/3 cup.  I’m also pretty sure that when the recipe says “cover them with olive oil” it doesn’t literally mean submerge them.  If you plan to try the recipe, I would start with drizzling them with some oil first and adding more if needed as they cook. to form a paste.  Anchovies came in at 20 cents per pint, so 10 cents worth would be one cup.

 

Appetizing Toast, Milanese Style

Select 10 cents worth of dry, black Italian olives: stone them and place in a little saucepan. Cover them with olive oil and cook slowly. Mash them with a fork while they are cooking until a paste is formed. Wash and clean 10 cents worth of anchovies. Slice milk bread thinly, toast it and spread with sweet butter. Then put a thin layer of olives on the bread and small pieces of anchovies on top of the olives. Decorate with sprigs of parsley and serve. Delicious cold or hot for luncheon.

MRS. ANNIE CUNEO, 1821 Dupont street, City.

Milanese Style

Milanese Style Toast

A Milanese style toast recipe from 1913

Course Main Dish
Cuisine Italian

Ingredients

  • 1 1/3 cup black olives
  • 1/4 cup olive oil use only as much to make a paste
  • 1 cup anchovies
  • bread toasted
  • butter enough to spread on toast

Instructions

  1. Select 10 cents worth of dry, black Italian olives (est: 1 1/3 cups): stone them and place in a little saucepan. Covert hem with olive oil and cook slowly. Mash them with a fork while they are cooking until a paste is formed.

  2. Wash and clean 10 cents worth of anchovies (est: 1 cup). Slice milk bread thinly, toast it and spread with sweet butter.

  3. Then put a thin layer of olives on the bread and small pieces of anchovies on top of the olives. Decorate with sprigs of parsley and serve. Delicious cold or hot for luncheon.

 

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