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Ingredients Batter
Directions "Beat together the egg yolks, cream and sugar until well mixed, blend in the flour and place in a double boiler, cooking till thick and being careful not to allow it to boil, otherwise the egg yolks will curdle.
Notes This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org..... P.S. I tried this recipe and found it almost impossible to do. According to directions one is supposed to use a double broiler to cook the batter -- the end result should be a thick custard, thick enough so that it can be fried. I had to increase the amount of flour substantially to get it to do this. In any case it was the strangest style of Italian sweet fritter I have ever come across, and would definitely not do it again...... Photo and notes: Mary Melfi. |