Recipe: Currant Fritters

Two cupfuls dry, fine Bread crumbs, two tablespoonfuls of prepared flour, two cups of milk, one-half pound currants, washed and well dried, five eggs whipped very light, one-half cup powdered sugar, one tablespoonful BUTTER, one-half teaspoonful mixed cinnamon and nutmeg. Boil the milk and pour over the Bread. Mix and put in the BUTTER. Let it get cold. Beat in next the yolks and sugar, the seasoning, flour and stiff whites; finally, the currants dredged whitely with flour. The batter should be thick. Drop in great spoonfuls into the hot lard and fry. Drain them and send hot to table. Eat with a mixture of wine and powdered sugar.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)