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Cenci (bow or rosette sweet fritter, flavored with brandy or white wine)
Originated from: Italy
Occasion: Carnival and other festivities
Contributed by: Taken from "Recipes of All Nations" by Countess Morphy (WM. H. Wise & Co.,1936)

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2 cups of flour
Yolks of 2 eggs, and 1 whole egg
1 tablespoon of sugar
2 tablespoons of either brandy or white wine

Oil for frying
Confectioners' sugar for dusting


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.

Knead well and when quite firm roll out the paste on a floured board and cut into strips or ribbons.

Tie each strip carefully into a bow or rosette, and fry in a deep pan of hot oil.

Remove when a golden color and sprinkle with confectioners' sugar.


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.

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