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Doughnut Drops/Spinchi No. 1 (using baking powder, butter, flour, sugar and milk)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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2 eggs
1 teaspoon salt
1 1/2 cups flour
1/3 cup milk
1/4 cup sugar
2 tablespoons butter, melted
4 teaspoon baking powder


Beat the eggs until light, add sugar, salt and butter.

Mix flour and baking powder; combine with eggs and drop by tablespoonfuls into deep, hot fat; fry until brown.

Drain on brown paper, and sprinkle with sugar.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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