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Spinach Fritters

Boil the spinach until tender; drain; press and mince fine; add half the quantity of grated stale bread, one grate of nutmeg and a small teaspoonful of sugar; add a gill of cream and as many eggs as will make a batter, beating the whites separately; pepper and salt to taste. Drop a little from the spoon into boiling lard; if it separates, add a little more crumbs of bread. When they rise to the surface of the fat they are done; drain and serve quickly.