These are probably similar to the meal cakes that were offered as a sacrifice in the Temple at Jerusalem.
Beat the eggs, salt and 2 tablespoons of the water until thick. Gradually add the meal and the sugar and enough additional water to make a thick batter that just drops from the spoon. Fry in oil 1/4 inch (0.5 cm) deep or a mixture of 2 oz (50 g / 1/4 cup) butter and 1 tablespoon oil until golden brown and puffy. Turn and cook the other side. Serve hot off the pan, plain or with the mixed cinnamon and sugar.
