Jesse Read, bassoonist of Victoria, British Columbia (Canada) sent this actual recipe from 'an ancient East-Indian cookbook':
First mix the basoon or flour and sugar thoroughly. Then, by adding cold water, little by little, make a thick batter. Now add the raisins and mix again. Bring the fat to the boil and drop in three or four dessertspoonsful of batter separately. Cook till they are dark brown, remove and allow to drip. Eat while warm, and cook only as musch as you need. The batter will keep.