From 1911:
Drain the liquor from a can of peas, warm them a little, mash them with a couple of tablespoonfuls of melted butter and salt to taste.
To a cup and a half of milk add 2 eggs beaten light and a half cupful of flour, first sifting with this a teaspoonful of baking powder and a pinch of salt.
Mix this with the mashed peas, beating all the time, and drop by the spoonful into hot fat.
The fritters will swell up and brown.
They are delicious when properly made.