Crypspey

Food in England, Dorothy Hartley, p. 221

'Take whyte of eyroun and mylke and floure and a lytel berme and bete to gederys so that it be renning and not too styf. Caste sugre thereto and salt, than take a chafer full of fresshe grece boyling and put thy hand in the lature and lat hym renne down thy fyngerys, into the chafere. Whan it is runne togedere on the chafere and is y now nym a skymer and tike it up and let all the grece renne out and put it on a fayre dyssche and cast theron sugre and serve forth (with).'

1 egg white
1/2 cup milk
1/2 cup flour
1/2 tsp dry active yeast (here 'berme' refers to 'barm', the yeast that forms on malt liquors while fermenting, but I don't know how to get this... yet)
1 Tbsp sugar + 1 Tbsp sugar
A pinch of salt
__ ? coconut or animal fat oil

1. Unless you have barm on hand, you'll have to activate the dry active yeast. Warm the milk to body temperature, sprinkle the yeast on the surface, cover and let sit in a warm place for about 10 minutes. 
2. Whisk the egg whites until fluffy, the add the flour and the milk, stirring until you get a batter that is like thick cream. If it's too thick, add more milk.
3. Add the first Tbsp of sugar and the salt and let sit while the oil is heating up.
4. (What size pot or frying pan for the oil? How much oil?)
5. Once the oil is at 350F for frying, take up about a half cup of batter and let it run down your fingers into the hot oil; they become crisp little nests of sweet fried batter.
6. Leave in the oil until it browns then flip to finish browning. Scoop it up with a slotted spoon and lay on paper towel to soak up any extra oil and while it's still hot sprinkle with the second Tbsp of sugar.