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Yorkshire Fritters

Mix two ounces of powdered sugar, a pinch of salt, and a quarter of a nutmeg, grated, with half a pound of flour. Add a table-spoonful of fresh yeast, or half an ounce of German yeast, and half a pint of fresh milk, and beat the whole to a thick batter. Stir into it two ounces of currants picked and dried, throw a cloth over the bowl, and put it before the fire or in a warm place to rise. At the end of half an hour, or when well risen, stir in three well-beaten eggs. Make a little butter or dripping hot in a frying-pan, drop the batter into it a spoonful at a time, and keep the fritters apart. When they are brown upon one side, turn them upon the other; drain them, serve on a napkin, and sift powdered white sugar thickly over them. Time to fry the fritters, three or four minutes. Probable cost, 7d. Sufficient for three or four persons.