Put into a stewpan a pint of water, a piece of BUTTER as large as an egg and a tablespoonful of sugar. When it boils stir into it one pint of sifted flour, stirring briskly and thoroughly. Remove from the fire, and when nearly cooled beat into it six eggs, each one beaten separately and added one at a time, beating the batter between each. Drop the stiff dough into boiling lard by teaspoonfuls. Eat with syrup, or melted sugar and BUTTER flavored.
Stirring the boiling lard around and around, so that it whirls when you drop in the FRITTERS, causes them to assume a round shape like balls.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)