|
Home | Italy Revisited | Bookshelf | Plays | About Mary Melfi | Contact Us |
|
Ingredients 2 cups of flour
Directions Make a stiff dough with 2 cups of flour, the yolks of 2 eggs, and 1 whole egg, 1 tablespoon of sugar, and 2 tablespoons of either brandy or white wine.
Notes The recipe in this entry was taken from "Recipes of All Nations" which was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org. Photo of store-bought sweet fritter: Mary Melfi. |