Henriettes, or Cinci

One egg, yolk and white beaten separately, 1/4 cup of cream,
1/4 teaspoon of salt, 1/4 teaspoon of baking powder, and the same
of cinnamon, and 1 teaspoon of wine, or other flavoring with flour
enough to roll very thin. When thin as a wafer, cut into small
squares, or diamonds, and fry in hot fat. Drain and sprinkle with
powdered sugar.

A variation of these is made with less flour, just enough to
make a thick batter, and this batter is pressed through a pastry
tube into the hot fat, letting it assume any shape.