vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mi-Careme Fritters (Rome)
From With a saucepan over the sea, 1902
Serves 4
Always eaten with gooseberry jam in Italy for supper.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 66. The excerpt below is the record exactly as published.
MI-CAREME FRITTERS. (Rome.) These are eaten in Lent all over Rome ; they are peddled along the street. Boil 3 cups of milk, add sugar to taste, i 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
Cook this with the app: pantry check, scaling, and the assistant.