Beat sugar and eggs until fluffy, then - one at a time - add the remaining ingredients and mix well, as quickly as possible. Slip into hot fat by the spoonful and fry until golden brown. Serve, topped with hot cider or wine.

[*Note: I would probably use 1 tsp of vanilla sugar. K.B.]

Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)