Matzoth Dipped in Eggs

From 1918:

Beat six eggs very light, add one-half tablespoon of salt. Heat two tablespoons of goose fat or olive oil in a spider. Break four matzoth into large, equal pieces. Dip each piece in the egg mixture and fry a light-brown on both sides.
Serve hot, sprinkled with sugar, cinnamon and a little grated lemon rind.