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Italian batter cakes
Italian Batter Cakes (Pancake-like Italian fritters using milk and separated eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "365 Foreign Dishes" (1908)

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3 eggs, separated
1 cup milk
salt-spoonful of salt
1 tablespoonful of olive oil
1 tablespoon of sugar
1/2 cup of flour

oil for frying


Beat 3 yolks of eggs with 1 cup of milk, a slat-spoonful of salt, 1 tablespoonful of olive-oil and 1 tablespoonful of sugar.

Mix with 1/2 cup of flour and the beaten whites of the eggs.

Fry until light brown.

Serve with cooked fruit.


The recipe in this entry was taken from "365 Foreign Dishes." It was published in 1908. For the complete copyright-free cookbook see www.archive.org. Photo: Mary Melfi.

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