Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of butter; then stir in enough sifted flour until thick and smooth. When cold, stir in 5 beaten EGGS, sugar and a little nutmeg to taste. Fry in deep hot lard to a golden brown. Serve with wine Sauce.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)