for batter
Eggs
castor-sugar
comfits [candied fruits]
rose or orange-flower water


for frying
butter

Well beat as many eggs as required; add one tablespoonful of castor-sugar, one of either rose or orange-flower water, and one of very small comfits to every three eggs.

Beat in with the eggs the flavoring and sugar; fry in boiling butter on both sides, turning with a plate.

Place on a hot dish, and thickly sprinkle with the small comfits.

The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi.

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