Sfinges (Sponge Fritters)
From Banquets of the nations, 1911
Serves 6
These are light and can be eaten alone or with salt, sugar, or honey.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 187. The excerpt below is the record exactly as published.
Sfinges. (Sponge Fritters.) Knead one pound of flour into a stiff dough for half an hour with warm water and one ounce of leaven
Cook this with the app: pantry check, scaling, and the assistant.