A baked, very light, pudding, made from a batter consisting of flour, eggs, and milk, beaten with a whisk. It is served with roast meat. In restaurants of the cheap sort, small puddings of the same nature, baked in the oven, in small pans, well greased, with a few currants sprinkled in the pan before the batter is poured in, are called ‘fritters’ [and sound absolutely delicious. Why don‘t cheap restaurants sell these anymore?]. These have a ready sale. In the oven they swell up, then collapse. They are crisp at the sides, and soft at the bottom part.
From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham