FRANGIPANE FRITTERS
Make a Frangipane cream by mixing eggs with a little cold potato, butter, sugar, and powdered ratafias, the proportion being a quarter of a pound of butter, four eggs, six ounces of sugar, one cold floury potato, and a quarter of a pound of ratafias. Bake or steam this until it is set, and proceed as in custard fritters. Many persons add the flavoring of a little rum.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
