Chapter Ten: October

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1 cup heavy cream
6 eggs
cinnamon
syrup

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Take the eggs, crack them and separate the white. Stir the 6 egg yolks with the cup of cream. Beat until the mixture becomes light. Pour it into a pot that has been greased with lard. The mixture should be no more than an inch thick in the baking pan. Place it on the heat over a low flame and allow to thicken.

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Remove the pan from the heat and allow the custard to cool. Cut into small squares.

Next, beat the egg whites so that the custard squares can be rolled in them and fried in oil. Finally, the fitters are served in syrup and sprinkled with ground cinnamon.