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mi-careme fritters
Mi-Careme Fritters (using corn meal semolina, eggs, butter and brandy)
Originated from: Rome, Lazio, Italy
Occasion: Lent
Contributed by: Taken from "With a Saucepan Over the Sea" by Adelaide Keen (Little, Brown and Co.,1902)

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3 cups of milk
Sugar to taste
1 ounce of butter
Yolks of 4 eggs
Enough cornmeal (semolina) to make a firm paste
A tablespoonful of brandy

Lard for frying

Sugar for dusting

Gooseberry jam


These are eaten in Lent all over Rome; they are peddled along the street.

Boil 3 cups of milk, add sugar to taste, 1 ounce of butter, and the yolks of 4 eggs, and enough corn meal -- called semolina in Italy -- to make a firm paste, a tablespoonful of brandy, or cordial to flavor.

Make into rings, dip in flour, fry in lard and dust with sugar.

Always eaten with gooseberry jam in Italy for supper.


The recipe in this entry was taken from "With a Saucepan Over the Sea, Quaint and Delicious Recipes from the Kitchens of Foreign Countries" which was selected and compiled by Adelaide Keen. It was published in Boston by Little, Brown and Company in 1902. For the complete copyright-free book visit www.archive.org. Photo: Mary Melfi.

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