Sift matzoth meal in a bowl, stir into it boiling soup stock or wine. When mixed add chopped almonds, sugar, salt and the yolks of the eggs well beaten; then add the stiffly-beaten whites of the four eggs and fry by tablespoonsfuls in boiling hot butter or goose grease. Sprinkle with powdered sugar and serve with wine sauce.
The International Jewish Cook Book (1919).