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This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

142. Fritters Called Garbias in Catalonia. Take borage and chard and clean them very well, and set them to cook with water and salt; and when they are cooked, remove them from that water where they were cooked; and set them between two chopping-blocks so that all the water comes out; and then take good new cheese, and all good and fine spices, and then take a little of the finest of the wheat flour, and take hog's grease without salt, and knead this flour with the fat of the hog, and a little lukewarm water; and then take the borage, and the chard, and the cheese, and the spices, and chop it very well all together on a chopping-block or smooth board. And then take many egg yolks which are quite hard, and again chop everything together. And then make the dough which should be quite thin; and take new cheese, and mix it with all the other chopped things. And then make from that dough some little cakes as big as your hand; and put this paste inside the little cakes, and cover them very well; and then take a casserole of tinned copper, and then heat the fresh hog's grease or lard; and when it is hot, put the little cakes inside and cook them; and remove them to a plate, and put rosewater and honey on it; and at the time of eating, cast sugar and cinnamon on top of them.