One cup of cream, five eggs—the whites only, two full cups prepared flour, one saltspoonful of nutmeg, a pinch of salt. Stir the whites into the cream in turn with the flour, put in nutmeg and salt, beat all up hard for two minutes. The batter should be rather thick. Fry in plenty of hot, sweet lard, a spoonful of batter for each fritter. Drain, and serve upon a hot, clean napkin. Eat with jelly Sauce. Pull, not cut, them open. Very nice.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)