3 lb. of Flour, 10 Eggs.
½ lb. Butter.
2 bottles of Milk.
Boil the butter and milk, stir in the flour and a quarter of a pound of sugar. Pour the paste in a dish, arid when cold mix ten eggs with it; beat well till it drops clean off a spoon. Let it drop into a saucepan of boiling lard or fat in tiny balls. Fry a nice brown. Serve with sugar and pounded and sifted cinnamon. The old Dutch people had a tin through which they pressed the dough into the boiling fat
(Another recipe says, one pound of flour to eight eggs, a quarter of a pound of butter, and one pint of milk.)