Classic Culinary Arts:

Cream Fritters Recipe

One pint of milk, the yolks of six, and whites of two, eggs, two table-spoonfuls of sugar, half a pint of flour, three heaping table- spoonfuls of butter, half a teaspoonful of salt, a slight flavoring of lemon, orange, nutmeg, or anything else you please. Put half of the milk on in the double boiler, and mix the flour to a smooth paste with the other half. When the milk boils, stir this into it Cook for five minutes, stirring constantly; then add the butter, sugar, salt and flavoring. Beat the eggs well, and stir them into the boiling mixture. Cook one minute. Butter a shallow cake pan, and pour in the mixture. Have it about half an inch deep in the pan. Set away to cool. When cold, cut into small squares. Dip these in beaten egg and in crumbs, place in the frying basket, and plunge into boiling fat. Fry tall a golden brown. Arrange on a hot dish, sprinkle sugar over them, and serve very hot.