This cake is called after the inventress. Sift into a pan a pound
and a half of flour. Make a hole in the middle, and put in two
ounces of butter warmed in a pint of milk, a salt-spoonful of
salt, three well-beaten eggs, and two table-spoonfuls of the best
fresh yeast. Mix the flour well into the other ingredients, and
put the whole into a square tin pan that has been greased with
butter. Cover it, set it in a warm place, and when it is quite
light, bake it in a moderate oven. Send it to table hot, and eat
it with butter.
Or, you may bake it on a griddle, in small muffin rings, pulling
the cakes open and buttering them when brought to table.