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Donut Drops No. 2/Spinchi (using no yeast; with flour, water, eggs and flavored with orange juice)
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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4 cups boiling water
2 tablespoons sugar
1/2 cup butter
juice and grated rind of 1 orange
4 cups flour
4 teaspoons baking powder
12 eggs, beaten
1 teaspoon salt

For dusting
Powdered sugar


While water is boiling add butter, sugar, salt, and rink and juice of orange; remove from fire, stir in flour and baking powder gradually to prevent lumpiness; add eggs, and beat until smooth.

Drop batter by tablespoonfusl into deep, hot fat and dry until a golden brown; drain on brown paper.

Serve sprinkled with powdered 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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