Sift eight table-spoonfuls of the finest flour. Cut up in a quart
of rich milk, half a pound of fresh butter, and set it on the
stove, or near the fire, till it has melted. Beat eight eggs very
light, and stir them gradually into the milk and butter,
alternately with the flour. Add a powdered nutmeg, and a tea-spoonful
of powdered cinnamon. Mix the whole very well to a fine
smooth batter, in which there must be no lumps. Butter some large
common tea-cups, and divide the mixture among them till they are
half full or a little more. Set them immediately in a quick oven,
and bake them about a quarter of an hour. When done, turn them out
into a dish and grate white sugar over them. Serve them up hot,
with a sauce of sweetened cream flavoured with wine and nutmeg; or
you may eat them with molasses and butter; or with sugar and wine.
Send them round whole, for they will fall almost as soon as cut.