8 ounces flour
water (as needed to make stiff paste)
pinch of salt
4 yolks of eggs
grated peel of one lemon
3 ounces raisins

butter for frying

for garnish
powdered sugar

Mix with warm water about eight ounces flour until it is a stiff paste, add pinch of salt, four yolks of eggs, grated peel of one lemon and three ounces raisins.

When all mixed together, put in pan in spoonfuls in boiling butter, fry a golden colour on both sides, turning with the blade of a knife.

Serve very hot, sprinkled with powdered sugar.

The recipe in this entry was taken from the fourth edition of "Recipes of Italian Cookery" translated and arranged by Maria Gironci which was published in 1900 by Gaskill & Webb in London, England.... Photo: Mary Melfi

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