Beat up some eggs with sufficient flour to make a semi-liquid paste of about the consistency of thick molasses. Pour this into a frying-pan in which a little oil or butter has been heated to boiling point, and place it on the hob or near a fire, so that without exactly cooking it will set into a stiff dough somewhat resembling a partly cooked pancake. Turn this out on a board and let it cool.

Now peel, core, and mince one pound of apples with two ounces of ground sweet almonds, two ounces of powdered sugar, a pinch of cinnamon, and the juice of half a lemon. Mix well and then bind with the beaten whites of three eggs.

Spread this mixture on the dough which in the meantime has cooled on the board, fold over, and tuck the edges in well. Then sprinkle well with powdered cinnamon and castor sugar, and fry in plenty of oil or fat.

This is served either hot or cold as a sweet, but is better if served hot.