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Almond Custard Fritters

Beat up five eggs to each pound of flour and pour in by degrees some new milk, taking care to keep the mixture smooth. Stir this over a gentle stove for twenty minutes or so, until the custard is sufficiently thickened, when add a mixture of a quarter of a pound of sugar, one ounce of blanched and well-pounded almonds, six yolks of eggs, and a pinch or so of salt. This will then form a thick custard, which may be spread on a slightly buttered baking-sheet, and when cold it may be cut into pieces about two inches by one and a quarter inches. Dip these pieces in egg and breadcrumbs and fry in very hot fat until slightly colored, then drain by skimmer, dust with powdered sugar, and serve piled up on a folded napkin or dish-paper.